Pub chips that went to Mexico and came back with stories. Hot chips buried under smoked cheddar and blasted until it runs, crispy chorizo scattered through, Mexican Chilli Crunch spooned over the top, sour cream in cold blobs. No cutlery. No plates. One tray, many hands, and an argument over the corner piece.
40 mins. Serves 4.
Ingredients
- 1kg frozen thick-cut chips
- 2 dessertspoons Plateit Mexican Chilli Crunch
- 200g smoked cheddar, grated
- 150g cured chorizo, diced small
- ½ cup sour cream
- 2 spring onions, sliced
- Coriander, a handful
- 1 lime
Method
- Cook the chips at 220C per the bag, plus 5 mins. Pale chips ruin everything downstream.
- While they cook, fry the chorizo in a dry pan until the fat runs and the bits go crisp.
- Pile the hot chips together on the tray. Smoked cheddar over the lot, back in until fully molten, 3 to 4 mins.
- Chorizo and its orange fat over the cheese. Spoon 2 dessertspoons of Plateit Mexican Chilli Crunch across the top.
- Sour cream in blobs, spring onion, coriander, lime squeezed over. Tray straight to the table. Fingers only.
Swap it: No chorizo? Crisp bacon does the job. Vegetarians get charred corn kernels and nobody misses out.
