2 bags Doritos of your choice
Chicken topping option :
4 chicken breasts , cut into small bite sized pieced
2 tbls sunflower oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/8 tsp crushed garlic powder (or 1 small crushed garlic clove)
salt and pepper to taste
Mince topping option:
400g beef mince
1 tbls sunflower oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/8 tsp crushed garlic powder (or 1 small crushed garlic clove)
salt and pepper to taste
2 big handfuls grated cheddar cheese
1 big handful grated mozzarella cheese
1/2 cup sliced pickled jalepeno chillies
Tomato Ragu (for want of a better more mexican sounding name, I know there is one for it, I just can't for the life of me think of it right now):
1 tin chopped peeled tinned tomatoes
1 tsp olive oil or sunflower oil
1-2 tsp sugar
1/2 -1 tsp salt to taste
pepper
Extras:
4 small Chopped spring onions
Guacamole
Sour cream
Fresh chopped coriander
Extra jaleponos
An abundance of napkins for gooey,cheesy faces and hands.
Method
Ragu: Simmer all ingredients together until reduced by half, set aside.
Chicken/Mince topping: Heat oil, stirfry the chicken/mince with the rest of the seasonings till just cooked, stir in the tomato ragu. Set aside.
Non-stick spray a roasting tin or large baking tray with raised sides. Pour the doritos over the base. Top with the meat topping, spring onions, jalepenos and cheeses. Cook under a hot grill until the cheese has melted and the doritos start to colour, alternatively cook in a hot (200 degree C) oven for 10 n- 15 mins - keep checking the cheese. Once out , sprinkle over some chopped coriander. This is the part I usually forget in all my eagerness to start attacking this terribly addictive stuff.
Place in front of guests twitching fingers with all the extras within easy reach. Pull, scoop, smear, devour. Repeat.
Chicken topping option :
4 chicken breasts , cut into small bite sized pieced
2 tbls sunflower oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/8 tsp crushed garlic powder (or 1 small crushed garlic clove)
salt and pepper to taste
Mince topping option:
400g beef mince
1 tbls sunflower oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/8 tsp crushed garlic powder (or 1 small crushed garlic clove)
salt and pepper to taste
2 big handfuls grated cheddar cheese
1 big handful grated mozzarella cheese
1/2 cup sliced pickled jalepeno chillies
Tomato Ragu (for want of a better more mexican sounding name, I know there is one for it, I just can't for the life of me think of it right now):
1 tin chopped peeled tinned tomatoes
1 tsp olive oil or sunflower oil
1-2 tsp sugar
1/2 -1 tsp salt to taste
pepper
Extras:
4 small Chopped spring onions
Guacamole
Sour cream
Fresh chopped coriander
Extra jaleponos
An abundance of napkins for gooey,cheesy faces and hands.
Method
Ragu: Simmer all ingredients together until reduced by half, set aside.
Chicken/Mince topping: Heat oil, stirfry the chicken/mince with the rest of the seasonings till just cooked, stir in the tomato ragu. Set aside.
Non-stick spray a roasting tin or large baking tray with raised sides. Pour the doritos over the base. Top with the meat topping, spring onions, jalepenos and cheeses. Cook under a hot grill until the cheese has melted and the doritos start to colour, alternatively cook in a hot (200 degree C) oven for 10 n- 15 mins - keep checking the cheese. Once out , sprinkle over some chopped coriander. This is the part I usually forget in all my eagerness to start attacking this terribly addictive stuff.
Place in front of guests twitching fingers with all the extras within easy reach. Pull, scoop, smear, devour. Repeat.
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