Easy Cheesy Bacon Nachos
with Tomato Salsa & Peri Peri Yoghurt Sauce | Serves 2
- Fish
- Milk
- Almond
- Fish
- Soy
- Wheat
- Gluten
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Elevate your nacho game with a zesty twist - peri peri greek-style yoghurt! Pile up crispy bacon, corn, two types of cheese and a tomato salsa for a fiesta of flavours that will leave you wanting more.
Ingredients
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Almond, Fish, Soy, Wheat, Gluten, Sesame, Eggs, Milk)
2
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
200 g
Diced Bacon
2 packet
Corn Chips
(May be present: Soy, Sesame, Milk)
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to medium-high. • Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook corn and diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• Meanwhile, roughly chop tomato. Halve the lemon. • In a medium bowl, combine tomato, torn herbs, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
• In a baking dish, place corn chips. Sprinkle over cooked bacon and corn, smoked Cheddar cheese and grated Parmesan cheese. • Grill nachos, until cheese is melted, 3-5 minutes. • In a second medium bowl, combine yoghurt, peri peri sauce and the honey.
TIP: Grills cook fast, so keep an eye on the nachos!
• Transfer cheesy bacon nachos to a serving platter. • Top nachos with tomato salsa and peri peri yoghurt sauce. Enjoy!
