A Perfect Pantry

INGREDIENTS

• 2 cups chilli con carne mixture (see recipe)
• 150g corn chips
• ½ cup sour cream
• ½ cup cheddar cheese, grated
• 1 avocado
• 1 tbsp lemon juice
• 1 tsp flaked salt
• 10 cherry tomatoes, halved
• ½ tsp smoked paprika, optional
• ½ tsp dried chilli flakes, optional

DIRECTIONS

1. In a 22cm x 18cm heat proof ceramic dish, place the chilli con carne mixture in a heap in the centre. Scatter the corn chips around the outside. Top the chilli con carne mixture with sour cream and cheddar cheese.
2. Using the Turbo Convection Oven, select ‘ROAST’ setting and then press the ‘- TIME’ button until ‘18’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
3. In a bowl, combine the avocado, lemon juice and salt.
4. Serve nachos with avocado, cherry tomatoes and a sprinkle of smoked paprika and dried chili flakes.

This recipe was developed using a Kambrook Appliance.

APPLIANCES