NACHOS & CHORIZO BACON

SERVES 4 AS A SNACK PREPARATION: 10 MINUTES COOKING: 20-25 MINUTES

CHORIZO BACON

➧ 200g bacon

➧ 15ml (1T) olive oil

➧ 2 garlic cloves, chopped

➧ 2,5ml (½t) cumin seeds

➧ 5ml (1t) smoked paprika

➧ 5ml (1t) dried chilli flakes

➧ 5ml (1t) dried origanum

➧ 5ml (1t) white wine vinegar

NACHOS

➧ 150g nacho chips

➧ 250ml (1c) tomato salsa

➧ 125ml (½c) grated cheddar cheese

➧ 1 avocado, sliced

➧ fresh coriander (optional)

Line the air fryer basket or a baking sheet with aluminium foil and grease well with non-stick spray. Grease a second ovenproof dish (which fits in the fryer) or baking sheet with non-stick spray or line with baking paper. Preheat the air fryer for 2-3 minutes to 200°C.

1 Chorizo bacon Cut the bacon into cubes and spread out on the foil. Roast for 5 minutes. Add the rest of the bacon ingredients and mix well. Roast for another 5-10 minutes or until the bacon is golden brown and crispy.

2 Nachos Turn the air fryer temperature down to 180°C. Spread half the nacho chips out in the other ovenproof dish or baking sheet. Add half the salsa and bacon mixture, then add a second layer of nachos.

3 Top with the rest of the salsa, then sprinkle the cheese over. Lastly, add the second half of the bacon mixture and roast for another 5-10 minutes in the fryer or until the cheese has melted and the salsa is warm.

4 Arrange the avocado slices on top and finish with fresh coriander (if using). Serve the nachos immediately.