Baked Nacho Chips with Bacon, Cheddar & Jalapenos
Recently, our local food channel AFC has been airing several episodes of Chef at Home and I have been hooked. Even B, a non-cook, enjoys watching the show with me. As a noob at cooking, I love seeing professionals in action and I really learnt a lot of useful cooking tips from watching the show. Before I left for Perth, I saw an episode where chef Michael Smith made this delicious and easy baked nachos appetizer and I was pretty excited about making them. However, I don’t think our supermarkets sell fresh jalapeño peppers so this recipe is being KIV-ed (correct me if I am wrong! Do let me know if you know of any places in Singapore that sells these fresh peppers). When I was in Perth, I actually bought two Jalapeno peppers (see photo below) just so I can make this dish when I come back. It was delicious!
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Regretted not buying more Jalapeno peppers and storing them in the freezer, but I am currently trying to grow the seeds … wish me luck! =P I think we can use our local or Indian green chilli as a substitute, or if you don’t take spicy foods, you can also use bell peppers instead.
Recipe from Michael Smith/Chef at Home
(serves about 6)
– 6 slices (about 100g) bacon roughly chopped
– 1 onions finely diced (the original recipe calls for 2 onions but I used one large onion to suit my personal preference)
– 1 jalapeño chilli, seeds removed and minced
– 2 cups grated cheddar cheese
– 1 bag restaurant style Tortilla chips (I used plain tortilla chips)
1. Heat a skillet over medium-high heat and add bacon.
2. Let brown and then add onions and jalapeno and cook until they have softened and are beginning to caramelize.
3. Cool slightly and then pour into a bowl and add grated cheese. Toss to combine.
4. Spread the tortilla chips in a single layer on a large baking sheet and top each one generously with a spoonful of the cheese mixture.
5. Bake at pre-heated oven of 200°C (400°F) for 10 minutes or so until chips are golden and cheese is melted and bubbling.