Rustle up these bacon nachos with a gooey cheese sauce topping. Ready in just 20 minutes, they're perfect for a quick party snack or big sporting event.
Ingreadient
For the cheese sauce:
- 100g mature cheddar, grated
- 50g red leicester, grated
- 1 tbsp cornflour
- 300ml whipping cream
- 1-2 tbsp maple syrup
- a few drops hot sauce
For the nachos:
- 6 rashers smoked streaky bacon
- 200g plain tortilla chips
- 3 spring onions, finely sliced
- 1 jalapeno chilli, sliced (optional)
- handful coriander leaves
- soured cream, to serve
Direction
- Stir the cheeses, cornflour, cream and 1 tbsp maple syrup in a saucepan over a low heat. Continue stirring – it may split or look lumpy but will eventually come together. Season with the hot sauce and a little more maple syrup to taste. Keep warm to prevent it setting quickly.
- Grill the bacon until very crisp, and warm the tortilla chips on the shelf below in the oven. Heap the chips onto a platter and pour over the cheese sauce. Break the bacon into small pieces and sprinkle over, followed by the spring onions, jalapeño (if using) and coriander.
