Encrusted tortilla chips

Name: Encrusted tortilla chips
Cook time: 25 min
Total time: 25 min
Yield: 7
Ingredients: 150 g Cheese (e.g. Gouda); 250 g Fresh cream; 1 collar Spring onions; 1 glass (370 ml) mild peppers; 350-400 g Tortilla Chips; 1 medium onion; 1 glass (370 ml) Tomato-Paprika; 1 (200 ml) Bottle of salsa (tomato chili sauce); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Chillies and mint; 7-10 Tbsp to garnish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 7

150 g Cheese (e.g. Gouda)
250 g Fresh cream
1 collar Spring onions
1 glass (370 ml) mild peppers
350-400 g Tortilla Chips
1 medium onion
1 glass (370 ml) Tomato-Paprika
1 (200 ml) Bottle of salsa (tomato chili sauce)
7-10 Tbsp salt, white pepper
7-10 Tbsp Chillies and mint
7-10 Tbsp to garnish

Directions

1
Preheat oven to 200 °C (circulating air: 175 °C / gas: level 3). Grate cheese and mix with crème fraîche, except for 2 tablespoons. Clean and wash spring onions. Drain the pepperoni. Cut both into rings
2
Put tortilla chips into 1-2 wide ovenproof moulds. Spread the pepperoni, spring onions and cheese cream on top. Sprinkle the rest of the cheese on top. Bake in a hot oven for about 15 minutes
3
Meanwhile peel and chop the onion. Drain and mash the peppers. Mix with the salsa. Fold in onion and season to taste if necessary. Garnish tortillas with chillies and mint and serve with the dip