Thanks to our NEW Chilli Liquid Seasoning, these spicy Summer Nachos bring the heat with real, fiery chilli flavour - without the chopping, deseeding or mess! 😉 Just drizzle, toss and serve for effortless entertaining. Because life’s too short for bland.
For the dressing:Combine the olive oil, vinegar, coriander and Cape Herb & Spice Liquid Seasonings Chilli in a bowl. Season well with Cape Herb & Spice Salt and Pepper. Mix well and set aside for later. For the nachos:Season the corn with olive oil and salt. Braai the corn quickly if you have a gas braai. If not - steam the corn and then hold it over a gas burner to get some nice charred spots all over.Alternatively - air fry the corn at 200ËšC until lightly charred and cooked through. Slice the corn off the cobs. While the corn is cooking, preheat the oven to 200ËšC.In a large bowl combine the corn, tomato, onion and chicken. Drizzle over the dressing and toss to coat well. Layer the chicken mixture with the tortilla chips and cheese on a large baking tray, making sure you finish off with some cheese. Bake for 7-10 minutes until the cheese has melted and the tortilla chips are lightly browned. Scatter nachos with fresh coriander and serve with plenty of lime wedges on the side.Top flavour tip: Air fry butterflied chicken breasts seasoned with olive oil and Cape Herb & Spice Taco Spice
For the dressing:Combine the olive oil, vinegar, coriander and Cape Herb & Spice Liquid Seasonings Chilli in a bowl. Season well with Cape Herb & Spice Salt and Pepper. Mix well and set aside for later. For the nachos:Season the corn with olive oil and salt. Braai the corn quickly if you have a gas braai. If not - steam the corn and then hold it over a gas burner to get some nice charred spots all over.Alternatively - air fry the corn at 390ËšF until lightly charred and cooked through. Slice the corn off the cobs. While the corn is cooking, preheat the oven to 390ËšF.In a large bowl combine the corn, tomato, onion and chicken. Drizzle over the dressing and toss to coat well. Layer the chicken mixture with the tortilla chips and cheese on a large baking tray, making sure you finish off with some cheese. Bake for 7-10 minutes until the cheese has melted and the tortilla chips are lightly browned. Scatter nachos with fresh coriander and serve with plenty of lime wedges on the side.Top flavor tip: Air fry butterflied chicken breasts seasoned with olive oil and Cape Herb & Spice Taco Spice