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Chakalaka nachos

Chakalaka nachos

A Mexican street-food classic gets a Mzansi twist!

  • Serves 6
  • Less than 30 minutes
 

INGREDIENTS

  • 2 packets (250g each) corn chips
  • 1 can (400g) chakalaka
  • 1 can (400g) chopped tomatoes
  • 1 sachet (100g) tomato paste
  • ½ tub (125ml) sour cream, plus extra for serving
  • 200g grated cheddar
  • For serving:
     
  • 1 tub (200g) guacamole
  • 1 jalapeños, sliced
  • ½ red onion, sliced
  • Handful fresh coriander, chopped

METHOD

  1. Place corn chips on two 25cm trays.
  2. Combine chakalaka, tomatoes and tomato paste.
  3. Spoon onto chips.
  4. Dot with sour cream and cover with grated cheddar.
  5. Bake at 180°C for 15-20 minutes, or until golden.
  6. Serve with extra sour cream, guacamole, jalapeños, onion and coriander.
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