Grated Pilgrims Choice Mature cheddar-as much as you like!
2 avocado-1 smashed and 1 sliced
Red and green pickled jalapeños
In a saucepan add together the chopped tomatoes, kidney beans, the brisket with smoky sauce, salt, pepper and the paprika.
Let this simmer for 20 minutes before adding in the coriander. By now you should be able to pull apart the pork with two forks. Shred away. Before you know it, you’ll have finished making a delicious, easy Chilli.
Now in a bowl mix all the salsa ingredients together and set to one side.
In a large oven proof dish or plate, spread out the nacho chips. Top the chips with the Chilli and then sprinkle over the grated Pilgrims Choice Mature Cheddar.
Pop this in the oven until it’s melted and gooey.
Once you’re satisfied with your melted cheese coverage, take out of the oven and add your toppings. Evenly cover with salsa, smashed avocado, sour cream, some jalapeños, sliced avocado and coriander. Then dive in.