The Ultimate Chips With The Dip
Prep
10 min
Total
35 min
Create a nacho ode to Toronto’s first NBA basketball championship.
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It’s that time of year when all of our favourite sports teams are ramping up again. Today I want us to remember the good times by celebrating the 2019 Raptors NBA championship with the ultimate chips and dip.
Ingredients
2 1/2 cups
(600 mL) canola oil
10
5-inch corn tortillas, cut into 6 equal wedges
salt, to taste
3 tbsp.
(45 mL) sriracha
1 tbsp.
(15 mL) local honey
2
spring onions, chopped
1/3 cup
(80 mL) kimchi, finely chopped
1/4 cup
(60 mL) queso fresco, crumbled
1/4 cup
(60 mL) cotija cheese, crumbled
5 oz
142 g Bulgogi Beef
1 tbsp.
(15 mL) crispy shallots
1/4 cup
(60 mL) cilantro, coarsely chopped for garnish
1/2 cup
(125 mL) Guacamame, to serve
salsa picante, to serve
2
lime wedges, to serve
Lime Crema
1/2 cup
(125 mL) Sour cream
Juice of 1 lime
Lime Juice
Salt and black pepper, to taste
Instructions
Chips:
- Heat oil in a medium saucepan over high heat to a temperature of 400°F
- Gently lower in tortillas, using a metal slotted spoon on spider and working in batches to avoid overcrowding, and deep-fry for 4–5 minutes, until crisp and golden.
- Transfer to a plate lined with a paper towel to drain, then season with salt.
- Combine Sriracha and honey in a small bowl.
- Spread out half the tortilla chips on a large platter.
- Drizzle half with the lime crema, then with the Sriracha mixture.
- Garnish with half the spring onions, half the kimchi, and half of both kinds of cheese.
- Create a second layer with the remaining chips and top with bulgogi beef.
- Scatter remaining kimchi overtop, then drizzle with the lime crema and the Sriracha mixture.
- Scatter with the remaining cheeses and spring onions, and crispy shallots.
- Garnish with cilantro. Serve with guacamame, salsa Picante, and lime wedges.