Mexican Loaded Fries
Ingredients
- 600g packet frozen chips
- 200mL Bulla Sour Cream
- 1 avocado
- 2 tsp taco spice mix
- 1 Tbsp coriander leaves
- 2 tsp lime juice
- salt flakes & freshly ground black pepper
to make the salsa
- 1/3 cup corn kernels
- 1/2 red capsicum
- 1 Tbsp coriander leaves
- 1 tsp olive oil
- 1 tsp lime juice
- 1 cup chicken
- 1/2 cup tasty cheese
to serve
- coriander leaves
Cooking Directions
- Preheat oven to 220°C (200°C fan-forced). Spread chips onto an oven tray in a single layer and cook for 25 minutes or as directed on pack until crisp and golden.
- Meanwhile, remove 1 tablespoon of sour cream to a small bowl. Mix remaining sour cream with the taco seasoning and refrigerate until required.
- Smash the avocado with a fork until smooth. Stir in the tablespoon of sour cream with coriander, lime juice and seasoning. Mix well and refrigerate until required.
- For the salsa, combine all ingredients and mix well.
- Once chips are cooked and golden, transfer to an oven proof serving platter and top with the shredded chicken and tasty cheese. Return to oven for 5 minutes until cheese has just melted. Dollop on the taco seasoned sour cream, guacamole and salsa. Scatter with additional coriander leaves.
Ingredients
- 600g packet frozen chips
- 200mL Bulla Sour Cream
- 1 avocado
- 2 tsp taco spice mix
- 1 Tbsp coriander leaves
- 2 tsp lime juice
- salt flakes & freshly ground black pepper
to make the salsa
- 1/3 cup corn kernels
- 1/2 red capsicum
- 1 Tbsp coriander leaves
- 1 tsp olive oil
- 1 tsp lime juice
- 1 cup chicken
- 1/2 cup tasty cheese
to serve
- coriander leaves