This Boerewors Nachos is one of the recipes featured in the past weekend’s Sunday Times Food Weekly. Save Print Boerewors Nachos Ingredients 8 tortillas (or a large packet of Nacho chips) 1 cup grated mature cheddar cheese 400g of your favourite boerewors Guacamole
Drummond “nukes” the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy
I actually remember the last time I ate nachos at a Mexican restaurant with friends - it was a rainy Cape Town evening a very, very long time ago (note to self
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes
In the past when we’ve had Nachos I’ve bought ready made salsa, this one is nicer, makes about 500ml (way more than the bought bottle), and works out way cheaper
I paired it with guacamole, tomato salsa, nachos and natural yogurt. Place the nachos on a large platter with all the sides, take the chilli dish to the table so everyone can help themselves
Young and Hungry | delicious doesn't have to be difficult
EASY SAMBAL SALAD is ready to be enjoyed with your favourite Rice Dish or why not try it with Tacos, Nachos, Sandwich Wraps, or even in Pita with your favourite protein
