Ingredients
- 200g Hellers Crafty Cooks Diced Chorizo [use only 100g if you don't want it too spicy]
- 1 white onion finely chopped
- 2 garlic cloves finely chopped
- 1 tsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp chili flakes [omit if you don't want it super spicy]
- 4 jalapeno slices from jar finely chopped
- 400g can chopped tomatoes
- 1 cup water
- 400g can red kidney beans drained and rinsed
- 1 large bag of plain corn chips
- 200g grated pizza cheese
- Garnishes: sour cream, guacamole, tomato salsa and fresh coriander leaves
Method
- In a large deep sided fry pan add the diced chorizo and cook for 3 mins over medium heat until slightly browned and the fat begins to render
- Add the onion and cook for a further 3 mins. Add garlic, jalapeno, cumin and paprika and cook gently for a further 5 mins
- Add tomatoes, water and kidney beans and simmer for about 10 mins until the water has been absorbed then set aside
- On a large baking tray spread out the corn chips and sprinkle with cheese. Place under a hot grill until the cheese is melted and golden
- Divide the grilled cheese corn chips onto each plate and top with the spicy chorizo beans and then top with a few more cheesy corn chips
- To serve top with garnishes or let everyone help themselves from the table
