Spicy BBQ Oven Chip Nachos

I love shopping at farmers’ markets and purchase as much as I can from my local ones.  Even when I am travelling, I make an effort to visit a market to get a taste of the homegrown flair. The passion and dedication of farmers to supply the best products to their communities is remarkable and I want to support those efforts. The abundance of the Fall harvest with its constellation of colours and smells makes a visit to a farmers’ market even more exciting. So for this recipe I visited my local farmers’ market to get inspired. I had no idea what I wanted to make but once I saw the colourful sweet peppers and the fragrant bunches of cilantro, I instantly had a craving for nachos. Fall produce and comfort food make an excellent match in this recipe using Cavendish Farms new Spicy BBQ Oven Chips instead of nacho chips. Colourful produce and gooey cheese, a little kick from the Spicy BBQ Oven Chips and jalapenos, and the sweet-and-tart pickled red onions makes this recipe indulgently layered with flavour. The chipotle dipping sauce is so easy to make and adds a complimentary smokiness to the dish. This recipe is also a great way to use up your leftover chicken! 

 

Spicy BBQ Oven Chip Nachos 

Ingredients:

·       2 packages Cavendish Farms Spicy BBQ Oven Chips

·       2 bell peppers, diced

·       2 cups shredded cooked chicken

·       ¼ cup pickled jalapeno slices

·       2 cups shredded cheese (mozzarella or other melting cheese)

·       Pickled red onions (recipe follows)   

·       ¼ cup fresh cilantro, finely chopped

·       1 cup salsa for dipping

·       1 cup chipotle sauce for dipping (recipe follows) 

Method:

1)      Bake the Cavendish Farms Spicy BBQ Oven Chips according to package directions.

2)      Layer half of the Cavendish Farms Spicy BBQ Oven Chips with half of the peppers, meat, jalapenos, pickled red onions and cheese and then repeat with remaining half.   

3)      Bake at 350 degrees F for about 10 minutes or until cheese is melted and golden.

4)      Garnish with cilantro.

5)      Serve with salsa and chipotle dipping sauce.

Pickled Red Onions

Ingredients:

·       1 medium red onion

·       1 cup apple cider vinegar

·       1 teaspoon black peppercorns

·       ½ teaspoon sugar

·       ½ teaspoon salt

Method:

1)      Thinly slice the onion.

2)      Bring vinegar, salt, sugar, and peppercorns to a boil in a small saucepan.

3)      Place onions in a mason jar and pour the vinegar mixture over the onions.

4)      Let the mixture cool to room temperature and then use or store (they are best after a few hours or overnight). Store in refrigerator with tight fitting lid for up to 3 to 4 weeks. 

Chipotle Dipping Sauce

Ingredients:

·       ½ cup mayonnaise

·       ½ cup cream cheese

·       1 chipotle in adobo, chopped (you can remove seeds to adjust to your desired level of spiciness)

·       1 tablespoon lime juice

Method:

1)      Combine all the ingredients in a bowl. Mix until you have smooth sauce (you can also mix in a blender or food processor).

2)      Use immediately or refrigerate until ready to use.

Enjoy!

Natasha