Loaded nachos

• Bandido-sauce (H17) – 80 g
• Chili con carne, with Bolognaise du Chef sauce (H38) – 120 g
• Sour cream – 1 tbsp
• Tomato salsa – ½ tbsp
• Pickled Jalapeños – +/- 10 slices
• Coriander – 5 stems
• Nachos – 200 g

1. Heat the chili con carne. -> recept
2. Place the nachos on a baking tray and heat them slightly: they should be just tepid.
3. Heat the Bandido sauce according to the instructions on the packaging and keep warm.
4. Arrange the warm nachos on a plate and the hot chili con carne in a sauce pan.
5. Garnish with the jalapenos, salsa, sour cream and a topping of warm Bandido sauce.
6. Garnish with a few coriander leaves.

TIP To easily coat the warm Bandido sauce, heat the sauce and pour it into a squeeze bottle that you can keep warm au bain-marie