Meat-free Monday: Nachos El Jalapeno

What could be better than spicy green jalapeño pepper halves, filled with cream cheese and coated in a crispy breading? This recipe by McCain is perfect for a meatless Monday and so easy to make.

Serves: 1 | Prep Time: 20 minutes

Ingredients

• McCain P!CKERS Cream Cheese Jalapeño Poppers
• 2L cooking oil (sunflower or canola) for frying
• 50g Nacho chips
• 20g grated cheddar cheese

For the guacamole:

• 1/2 ripe avocados (peeled, pitted, halved)
• 10ml fresh lime juice, plus extra to serve
• 30ml small red onion, finely chopped
• 5ml fresh garlic clove, crushed
• 5ml jalapeno chilli, deseeded & finely chopped
• Salt and crushed black pepper

For the salsa:

• 20g coarsely chopped cocktail tomatoes
• 30ml McCain Cut Corn, defrosted and drained
• 5ml finely chopped jalapeño chili
• 10ml finely chopped red onion
• A small handful fresh coriander, chopped
• Pinch of salt
• 5ml lime juice

To serve:

• A small handful of fresh coriander leaves
• ¼ of a lime

Method

1. For the guacamole: In a medium-sized bowl, mash the avocado and lime juice with a fork until almost smooth. Add the red onion, garlic and chilli, season with salt and pepper. Use a spoon to mix well, set aside until needed.
2. For the salsa: Combine all the ingredients for the salsa in a small bowl, season with salt and pepper, drizzle lime juice over.
3. For the Nachos: Preheat oven to 200˚C. Spread the nachos on a small non-stick baking sheet; sprinkle cheese over, bake for 10 minutes (or until the cheese has melted). While the nachos are baking,
4. In a large saucepan, heat cooking oil to 175˚C and deep-fry the P!CKERS Jalapeno Poppers from frozen in it for 3½ minutes until golden and crisp. Remove from oil with a slotted spoon, set aside and allow to drain on kitchen paper towel.
5. Remove the nachos from oven, placing the Cream Cheese Jalapeno Poppers on top. Garnish with extra coriander leaves and lime wedges, serve with the guacamole and salsa.