Easy Cheesy Bacon Nachos
with Tomato Salsa & Peri Peri Sour Cream | Serves 2
- Milk
- Fish
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Eggs
- Traces of Tree Nuts
- Sesame
Elevate your nacho game with a zesty twist - peri peri sour cream! Pile up crispy bacon, corn, two types of cheese and a tomato salsa for a fiesta of flavours that will leave you wanting more.
Ingredients
1 tin
sweetcorn
1 packet
diced bacon
(May be present: Soy, Milk.)
2
tomato
1
lemon
1 bag
coriander
2 packet
corn chips
(May be present: Milk.)
1 packet
sour cream
(Contains: Milk;)
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Gluten, Eggs, Milk, Tree Nuts, Sesame, Soy.)
2 packet
smoked Cheddar cheese
(Contains: Milk;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat grill to medium-high. • Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook corn and diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• Meanwhile, roughly chop tomato. Halve the lemon. • In a medium bowl, combine tomato, torn coriander, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
• In a baking dish, place corn chips. Sprinkle over cooked bacon and corn, smoked Cheddar cheese and grated Parmesan cheese. • Grill nachos, until cheese is melted, 3-5 minutes. • In a second medium bowl, combine sour cream, peri peri sauce and the honey.
TIP: Grills cook fast, so keep an eye on the nachos!
• Transfer cheesy bacon nachos to a serving platter. • Top nachos with tomato salsa and peri peri sour cream. Enjoy!
