corn & capsicum nachos

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corn & capsicum nachos


1 tablespoon vegetable oil
1/2 cup finely chopped red capsicum
1/3 cup finely chopped red onion
3/4 cup corn kernels
250 g cream cheese
1 cup sour cream
2 teaspoons chilli powder
2 teaspoons cumin
salt and pepper
1 bag BBCC Natural Toasted Cornchips
BBCC Salsa Salsa Picante
sliced fresh or pickled jalapenos (optional)
cooking instructions
Saute the capsicum and onion in hot oil until soft.
Add corn and remove from heat.
With a mixer or processor, combine cream cheese and sour cream.
Add seasonings and fold in sauted vegetables.
Spread 1/2 tablespoon of the mixture on each cornchip and top with chillis if you like it spicy. Place on baking sheets and broil for 2-3 minutes or until cheese melts. Watch out...don't burn those chips! Remove from the oven, top with salsa and serve hot.

72 appetisers

An easy appetizer served hot from the oven!