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1 × 420g can of Watties chilli beans
1 × 400g can of Watties chopped tomatoes
2 tsp ground cumin
1 × 410g can of Watties corn kernels drained
1 green capsicum diced
125 g grated colby cheese
150 g Proper Cheeza-peno tortilla chips
1 handful fresh coriander chopped
1 avocado smashed
Combine the beans, tomatoes and cumin in a large frying pan or cast ion pan.
Cook for 5 minutes on medium heat, smashing the beans a little with the back of a spoon until the mixture thickens.
Top with an even layer of corn and capsicum. Sprinkle with the cheese, then arrange the tortilla chips on top. Top with more cheese.
Bake for 10 minutes at 170 degrees, or until the cheese has melted all over.
Serve immediately, topped with fresh coriander and avocado.
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Perfect for hot summer days, these refreshing and colourful bites are sure to impress at your next get together. Recipe by Nadiah.
A sweet and salty sensation. Serving in a “proper” bag optional but highly recommended to excite your guests on the elite-level status of this snack. Recipe by Nadiah.
We’ve never seen nachos be so fancy. A platter worthy high-end twist on a crowd favourite. Recipe by Nadiah.
Your secret weapon for how to impress family and friends with your next cheeseboard. Recipe by Nadiah.
