Loaded nachos

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.