Siz­zlin’ Camp­fire Na­chos

INCINERATING VIENNAS OVER AN OPEN FLAME IS FOR BOY SCOUTS. EL­E­VATE YOUR NEXT FIREPIT FEAST.

Men's Health (South Africa) - - FOOD - / BY PAUL KITA

WHAT YOU’LL NEED

½BAG PLAINNACHO CHIPS 1 PACKGRILLED CHICKEN STRIPS, CHOPPED(ABOUT 2 CUPS) 1 SMALLJAR DICED GREEN CHILL­IES ½TIN BLACKBEANS, RINSED ½TINWHOLE KER­NEL CORN, DRAINED ½CUP CHERRY TOMA­TOES, HALVED 1 CUPG RATED CHEESE (CHED­DAR) JUICEOF½ LIME ¼CUPSOUR CREAM 1 AV­O­CADO, DICED 2 SPRINGONIONS, THINLY SLICED ½CUPCHOPPED CO­RIAN­DER

1. Pre-heat a grill over di­rect high heat, or put a grid over a lit fire. Lay a long sheet of foil in a large cast-iron pan, so the ends hang over the edge. Re­peat with an­other sheet, cross­ing it over the first one.

2. Layer in the chips, chicken, chill­ies, beans, corn, toma­toes, and cheese. Fold the foil over to make a packet; set the pan on the grill. Cook till the cheese melts, 15 min­utes or so.

3. Mean­while, in a bowl, mix the lime juice and sour cream.

4. With oven gloves, re­move the pan. Peel back the foil. Top with avo, spring onions, co­rian­der, and the lime sour cream. Feeds 4. 2 070kJ, 35g pro­tein, 38g carbs (9g fi­bre), 24g fat

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