- Bandido sauce (H17) - 80 g
- Chili con carne, made with Bolognaise du Chef (H38) - 120 g
- Sour cream - 1 tbsp
- Tomato salsa - ½ tbsp
- Pickled Jalapenos - +/- 10 slices
- Coriander - 5 stems
- Nachos - 200 g
Heat the chili con carne. Place the nachos on a baking tray and heat them slightly: they should be just tepid.
Heat the Bandido sauce according to the instructions on the packaging and keep warm.
Arrange the warm nachos on a plate and the hot chili con carne in a sauce pan. Garnish with the jalapenos, salsa, sour cream and a topping of warm Bandido sauce. Garnish with a few coriander leaves.
PS. 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.