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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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Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
A cheeseburger bake with a dill pickle twist.
You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.
Weeknight dinner sorted; top your Cheeza-peno Tortilla Chips with this marinated beef fajita mix.
