INDIAN-STYLE NACHOS
Portions : 4 - Preparation : 10 minutes - Cooking time : about 40 minutes
Ingredients
- 450 g (1 lb) Québec pork, ground
- 30 ml (2 tablespoons) Knorr Taste of India broth
- 15 ml (1 tablespoon) honey
- 250 ml (1 cup) coconut milk
- 250 ml (1 cup) chickpeas
- 250 ml (1 cup) red onion, thinly sliced
- 8 jalapenos, cut in 2, membranes and seeds removed
- 1 l (4 cups) spinach leaves
- 90 ml (6 tbsp) olive oil
- 250 ml (1 cup) cherry tomatoes, halved
- 2 to 3 l (8 to 12 cups) nachos
- 60 ml (4 tablespoons) olive oil
Garnish
- 500 ml (2 cups) cheddar cheese, grated
- A few coriander leaves, chopped
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, brown pork in a little fat, 3 to 4 minutes, until browned.
- Add Knorr Taste of India broth, honey and coconut milk and reduce for 5 minutes.
- Add spinach and continue cooking for 1 minute. Check seasoning.
- Meanwhile, in a bowl, combine the chickpeas, red onion, jalapenos, remaining olive oil, salt and pepper.
- Spread the mixture on a baking sheet lined with parchment paper or a silicone mat, and bake for 30 minutes.
- Turn oven to broil.
- On a baking sheet lined with parchment paper or a silicone mat, spread the nachos, prepared ground pork, grated cheese, roasted vegetables and halved tomatoes and broil for 5 minutes.
- Just before serving, sprinkle the cilantro over the top.
