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Mexican casserole
Colourful, spicy and easy to prepare: a Mexican tray with wedges, nachos and salsa
Side dish/ drinks
2-4 people
20 minutes
Ingredients:
- 100 g crunchy Mexican wedges
- 1/2 corn cob
- 50 g chickpeas
- 1 tbsp Mexican herbs
- 1/2 avocado
- 6 cherry tomatoes
- 75 g sour cream
- 75 g Mexican salsa dip
- 50 nachos
- 1 jalapeno pepper
- Handful of fresh parsley
- Pinch of salt and pepper
Preparation
Step 1. Preheat the oven to 180 degrees Celsius.
Step 2. Peel the corn off the cob and cut the tomatoes into quarters.
Step 3. Mix the chickpeas with the Mexican spices, salt and pepper.
Step 4. Top a baking dish with the crunchy Mexican wedges, chickpeas, tomatoes, corn and nachos. Season with salt and pepper.
Step 5. Bake the casserole for about 15 minutes until golden.
Step 6. Cut the jalapeno into slices and the avocado into small cubes.
Step 7. Top the casserole with avocado, sour cream and Mexican salsa.
Step 8. Top with the jalapeno pepper and fresh parsley.