Chakalaka Nachos

Chakalaka Nachos

Ingredients
For the chakalaka
2 tbsp Kerrygold butter
1 large onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
3 cloves garlic, minced
1 green chilli, diced
2 tsp curry powder
3 medium-sized carrots, finely grated
400g can baked beans
Salt, to taste
Black pepper, to taste

Cheese sauce
200g Kerrygold Vintage Cheddar cheese, grated
2 tbsp Kerrygold butter
3/4 cup green onions, finely chopped
2 cloves garlic, minced
1/2 tsp each cumin powder
1/2 tsp onion powder
1/2 tsp chilli powder
1 tbsp cornflour
300g milk

Assemble
300g plain tortilla chips
Smoked chicken, shredded
Pickled jalapenos, optional
Sour cream
Guacamole

Method
For the chakalaka
In a large pan on medium-high heat add the butter.
Once the butter has melted, add onion, peppers, garlic, chilli, and a pinch of salt and cook till softened 5 minutes.
Mix in the curry powder.
Add in the grated carrots and 1/2 – 1 cup of water and allow to simmer till the carrots have softened 2-3 minutes.
Next, add in the baked beans, mix gently, and allow to simmer till most of the water has evaporated 5 minutes.
Season with salt and pepper and set aside.

For the cheese sauce
Melt the butter in a medium-sized pan over medium heat. Sauté the green onions until soft, 5 minutes. Add the garlic and sauté until fragrant, 30 seconds.
Add the cumin, onion powder, and chilli powder. Cook while stirring occasionally, until soft and fragrant.
Mix the cornflour into the pan, then pour the milk, stirring well to combine.
Bring to a boil, then add the cheese, mixing well.
Cook, while stirring, until cheese melts through the milk and forms into a thick sauce. Remove from the heat and set aside. The sauce will thicken as it cools, to get to your desired consistency just heat it up in the microwave at 30-second intervals.

Assemble
To a serving platter add half the tortilla chips, spoon the warm chakalaka over the first layer of chips, and next add the shredded smoked chicken and the cheese sauce.
Top with the 2nd layer of tortilla chips, and add the chakalaka, shredded chicken, and cheese sauce. Top with dollops of guacamole and sour cream, garnish with fresh coriander and pickled jalapenos, and enjoy!