Nachos El Jalapeno Poppers

Nachos El Jalapeno Poppers


2 McCain P!CKERS Cream Cheese Jalapeño Poppers


Other Ingredients: 

2L cooking oil (sunflower or canola) for frying
50g Nacho chips
20g grated cheddar cheese


For the guacamole:
1/2 ripe avocados (peeled, pitted, halved)
10ml fresh lime juice, plus extra to serve
30ml small red onion, finely chopped
5ml fresh garlic clove, crushed
5ml jalapeño chilli, deseeded & finely chopped
Salt and crushed black pepper


For the salsa:
20g coarsely chopped cocktail tomatoes
30ml McCain Cut Corn, defrosted and drained
5ml finely chopped jalapeño chili
10ml finely chopped red onion
A small handful fresh coriander, chopped
Pinch of salt
5ml lime juice

To serve:
A small handful of fresh coriander leaves
¼ of a lime


Prep Time: 20 min
Serving Size: 1

  1. For the guacamole: In a medium-sized bowl, mash the avocado and lime juice with a fork until almost smooth. Add the red onion, garlic and chilli, season with salt and pepper. Use a spoon to mix well, set aside until needed.
  2. For the salsa: Combine all the ingredients for the salsa in a small bowl, season with salt and pepper, drizzle lime juice over.
  3. For the Nachos: Preheat oven to 200˚C. Spread the nachos on a small non-stick baking sheet; sprinkle cheese over, bake for 10 minutes (or until the cheese has melted). While the nachos are baking,
  4. In a large saucepan, heat cooking oil to 175˚C and deep-fry the P!CKERS Jalapeño Poppers from frozen in it for 3½ minutes until golden and crisp. Remove from oil with a slotted spoon, set aside and allow to drain on kitchen paper towel.
  5. Remove the nachos from oven, placing the Cream Cheese Jalapeño Poppers on top. Garnish with extra coriander leaves and lime wedges, serve with the guacamole and salsa.