Megan's Mexican Munchie Madness

Last Updated on Wednesday, 30 September 2009 11:41

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Preparation time - 20 minutes
(well worth the effort!)

Ingredients:

2 cans whole peeled tomatoes - chopped, juice drained
1 can chilli beans
4 cloves of garlic -crushed
4 tsp fresh chilli (or to taste)
2 tbsp Worcester sauce or balsamic vinegar
juice of 1 large lemon
2 large ripe avocados
1 large red onion - finely chopped
1 cup finely chopped fresh coriander (cilantro)
1 red capsicum (bell pepper)- finely chopped
1 pkt (at least) of Sanchos Jalapeno Corn Chips
grated colby cheese - as much as you like!
200gms lite sour cream
salt and freshly ground pepper to taste

Method

Mexican Salsa
Combine the whole peeled tomatoes, 2 tsp of the garlic, 2 tsp of the chilli (or to taste), Worstershire sauce, half of the red onion, and coriander (cilantro). Season to taste.
Chill whilst making the guacamole (Oh, and put the salsa in the fridge).
Mash flesh from avocados. Combine 2 tsp of the garlic, 2 tsp of the chilli (or to taste), lemon juice, half of the red onion, red capsicum and beans.
Heat through in a saucepan.

Corn Chips
Grill cheese over the corn chips just before serving.
Pile beans onto chips, spoon on guacamole and sour cream. Place salsa in a bowl and serve immediately!
A sure-fire way to impress your mates