Three Chilli Nachos with Cranberry & Chipotle Twist
Three Chilli Nachos with Cranberry & Chipotle Twist 43

After coronavirus played havoc with the 2020 sporting calendar, 2021 is rammed with big events to thrill and entertain. We have the Euro's, Wimbledon, the Olympics and the Paralympics! If that was not enough Joshua vs Fury! There is no better dish to watch a great deal of sports then our go to nachos and chilli! That said even age old classics can do with a deserving spruce up so to speak. Check out the below creation from Neon Cactus with a MAHI-cal finish.

Pre Time And Cook time

Prep Time: 10min
Cook time: 20min

    Chilli Paste:
    3 Dried Pinquin chillis
    3 Dried Cascabel chillis
    3 Dried Guajillo chillis (*you can get these from amazon or your local chilli shop)
    6 Dried Shitake mushrooms (*any asian supermarket will sell these)
    3 tbs MAHIi Cayenne & Cranberry Sweet Heat Sauce and MAHI Chipotle sauce
    1 White onion
    Roughly chopped
    1 Head of celery
    Roughly chopped
    1 Parsnip
    Roughly chopped
    3 Carrots
    Roughly chopped
    1 Leek
    Roughly chopped
    1 Raw beetroot
    Roughly chopped
    1 Sheet of kombu
    3 Bulbs of garlic
    3 Poblano Peppers
    1 White onion
    4 Bulbs of garlic
    3 tbsps Tomato puree
    3 tbsp Cumin
    1/2 tsp Cinnamon
    1/2 tsp Nutmeg
    1 Tin of pinto beans
    2 Tins of chopped tomatoes
    1 Tin of black beans
    1 Tin of cannellini beans
    3 Cups of the Stock
    4 Chunks of dark chocolate
    1 Shot of mezcal
    Vegan cheese sauce:
    1 Cup of soaked cashews
    1/2 Cup Engavita
    1/2tsp Turmeric
    1tsp Paprika
    1/2tsp Mustard powder
    2 Cups of Soya milk
    1 bag of nachos

Tags : FOOD    

  1. Chilli paste; remove the seeds from the dried chillies and roughly chop. Place them into a medium sized saucepan with 200ml water and simmer for 10 minutes. Take off the heat and place into a blender, blend until a nice and smooth. Set aside until needed.
  2. Stock; place all the roughly chopped veg on a baking tray, then drizzle with a bit of olive oil and season with salt & pepper. Place in the oven at 180 degrees for 30 minutes. Once this is done, place everything into a large saucepan, cover with water (just as it reaches the top of the vegetables). Add in the sheet of kombu and garlic bulbs. Simmer this on a medium heat for 1 hour. Strain the water into another pan and discard of veg.
  3. Making the chilli; the first thing were gonna do is scorch the poblano chillies, you can do this over a naked flame or you can roast them. Once they've been scorched wrap in tin foil and place on the side. Grab yourself a large non stick pan and place on a medium heat. Place the chopped onion and minced garlic into the pan and saute until soft, whilst sauteing grab the poblano peppers out of the tin foil and removed the charred skin. Roughly chop and add into the pan and saute for another 5 minutes. Take off the heat and add the spices and tomato puree into the mix and cook the spices off for 2 minutes. Place back onto heat and add the rest of the ingredients to the pan turn down to a low heat and cover with a lid and simmer for 50 minutes stirring occasionally.
  4. Vegan cheese sauce; place all the ingredients into a blender and blend until nice and smooth, and season. Place into a small saucepan and bring up to heat, depending on how thick you would like the cheese sauce you can always add soya milk if you want it less thick.
  5. Plating; grab a tray, and empty the bag of nachos onto the tray. Add the chilli on top, then drizzle some cheese sauce on. Then your favourite condiments, Salsa, Guacamole, Vegan sour cream.

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