Boerewors Nachos

This Boerewors Nachos is one of the recipes featured in the past weekend’s Sunday Times Food Weekly. The brief was to create some delicious snacks to give the rugby fans something to cheer about. Even if the game might not be going their way. It is tasty, filling, cheesy, crunchy, colourful and I think does a good job at keeping everyone happy while watching the big game.

I wanted to add a local flavour to this delicious snack and thought that boerewors – a local beef sausage spiced with coriander – will give it that true South African touch. Use any of your favourite local sausages to replace the boerewors. Lamb, Pork, a good Chorizo or even a flavourful chicken sausage will be as good. Or cut out the meat completely.

Boerewors Nachos

I find that store bought nacho chips can easily go soggy and made my own chips by dividing flour tortillas into eights and toasting them in the oven. This yielded a more substantial chip that did not go soggy but use the store bought chips if you are pressed for time.

In my experience you can never have enough guacamole or salsa so you might as well double the recipes for those and keep any leftovers in the fridge as there are so many uses that it won’t go to waste at all.

Boerewors Nachos

Boerewors Nachos

Ingredients

  • 8 tortillas (or a large packet of Nacho chips)
  • 1 cup grated mature cheddar cheese
  • 400g of your favourite boerewors
  • Guacamole:
  • 2 ripe avocados
  • handful fresh coriander
  • half a red onion, finely chopped
  • handful baby tomatoes, diced
  • 1 fresh chilli, chopped (optional)
  • juice of 1 lime
  • seasoning to taste
  • Salsa:
  • 1 cup baby tomatoes
  • 1 red pepper
  • 1 fresh chilli (optional)
  • 1 tbsp red wine vinegar
  • pinch of sugar
  • seasoning to taste
  • sour cream or crème fraiche to serve
  • sliced pickled jalapeno to serve

Instructions

  1. If using the tortillas, preheat oven to 180 degrees C
  2. Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy
  3. Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm
  4. While the boerewors cooks make the guacamole by mashing the avocados roughly with a fork
  5. Add the coriander, onion, tomatoes and chilli and mix
  6. Add the lime juice, season to taste and mix well
  7. Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar
  8. Season to taste
  9. To assemble:
  10. Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble
  11. Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche
  12. Serve with the pickled jalapeno
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** This recipe first appeared in the Sunday Times Food Weekly

 

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