Make this recipe and join the #nachochallenge

Last week it was Nacho Day and to celebrate, Santa Maria challenges you to join the  #nachochallenge. The well-stocked nacho tower is definitely a favorite of everyone.

Ingredients (for 3 to 4 people )

• 1 bag Santa Maria Nacho Chips (475gr)
• 1 cup Santa Maria Dip Nacho Cheese Style
• 1 jar of Santa Maria Chunky Wrap Salsa Mild1 jar of Santa Maria Green Jalapeños
• 8 slices of cheddar
• 1 green pepper
• 1 red bell pepper
• 400 g chicken breast (vegetarian options:vegetarian chicken, Pulled Oats or fried aubergine)
• 1 bag of Santa Maria Taco Seasoning Mix50 g sour cream

Ingredients dips/toppings

• 1 bag of Santa Maria Guacamole Dip Mix
• 2 avocados1 bag of Santa Maria Dip Mix Cheese
• 125gr sour cream
• Fresh parsley

What else do you need?

• A heat-resistant deep, round object to build the tower in (for example, a tin can, a rusk tin, a kitchenware holder or a storage jar). Please note that the item must be heat resistant (120°C in the oven).

Don't have a heat-resistant tool? Then you can also first warm the ingredients for the nacho tower in the oven (on a baking tray) and then build it up in the can so that the can itself does not have to go in the oven.

Preparation method

1. Preheat the oven to 120°C.

2. Cook the two chicken breasts for 15 minutes in a pan of boiling water. Then pull the chicken breast apart with two forks. Mix the chicken with the Taco Seasoning Mix and a dash of oil and mix well. (Will you choose vegan today? Then follow the directions on the package and mix the vegan product with the Taco Seasoning Mix. )

3. Cut the peppers into small pieces and fry in a frying pan with a dash of olive oil until they turn a little brown.

4. Puree 2 avocados in a bowl and add the contents of the bag of Dip Mix Guacamole. Set the bowl of guacamole aside.

5. Mix the sour cream with the contents of the bag of Dip Mix Cheese in a small bowl. Set the bowl aside.

6. Take the tin, the Nacho Chips, Dip Nacho Cheese Style, the (veggie) meat, the Chunky Wrap Salsa, the Green Jalapeño, the cheddar, bell pepper and part of the sour cream (50 grams).

7. Build the tower in the heat-resistant object as follows:

1. A layer of Nacho Chips
2. A layer of Dip Nacho Cheese Style
3. A layer of Nacho Chips
4. A layer of Chunky Wrap Salsa Mild
5. A layer of Nacho Chips
6. Place 4 slices of cheddar cheese and the grilled peppers on top of the Nacho Chips
7. A layer of Nacho Chips
8. A layer of pulled (vegan) chicken (or another vegetarian alternative)
9. A Layer of Dip Nacho Cheese Style
10. A layer of Nacho Chips
11. A layer of sour cream (50 grams) topped with jalapeños (to taste)
12. A layer of Nacho Chips and the remaining slices of cheddar

8. Place the can at 120°C for 10 minutes. in the oven.

9. Carefully remove the can from the oven. Place a large plate or cutting board upside down on top of the tin. Turn the can and the plate together so that the can is upside down on the plate. Remove the plate and carefully slide the can off the nacho tower. There's your nacho tower!

10. Top the tower with the fresh parsley. Serve with the homemade guacamole and the cheese dip.

Enjoy your meal!

Image and recipe:Santa Maria x Leonie Ter Veld