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Nacho Pan
Yields1 ServingPrep Time10 minsCook Time25 mins

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Recommended CADAC cooking surface: Chef Pan
1

Heat a pan with olive oil on the braai. Fry the red onions. Add the mushrooms and fry for 5 minutes. Add the peppers, zucchini and tomato cubes and fry them briefly.

2

Drain the corn and add it to the pan. Stir in the paprika/tex-mex spices and some salt and pepper. Spread the nachos over the vegetable mixture and top with the grated cheese.

3

Heat the nacho dish for another 10 minutes on the braai covered, until the cheese has melted. In the meantime, make the guacamole by mashing the avocado and stirring some salt and pepper in.

4

Serve the nacho pan with the guacamole, some sour cream/crème fraîche and sweet chili sauce.

 2 red onions, in half rings
 250 g mushrooms, sliced
 2 peppers (yellow and red), cut into small cubes
 4 tomatoes, diced
 1 zucchini, in cubes
 75 g corn
 1 tsp paprika/tex-mex seasoning
 1 bag of nachos / Doritos chips
 150 g grated cheese
 1 avocado
 sour cream/crème fraîche, on the side
 sweet chili sauce, to serve
 olive oil, for baking