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Serves 8 as a appetiser

  • 1 can corn kernels, rinsed and drained or 2 fresh corn grilled on a BBQ

    ¼ can black beans, rinsed and drained

    Freshly ground black pepper

    200g corn tortilla chips

    1 cup grated haloumi and cheddar combined

    60g crumbled feta

    ½ red onion, sliced

    4 tbspns chopped coriander

    1 spring onion, sliced

    100g sour cream

    1 tablespoon chipotle chilli in adobe sauce 

    1½ avocadoes

    1 lime juice

    1 green chilli, chopped

    ½ punnet chocolate cherry tomatoes, diced

Roughly mash the avocado, lime juice and chopped green chilli in a bowl. Season with salt and pepper and add a little chopped coriander.

Combine the sour cream a squeeze of lime salt and the chipotle.

Pickle the sliced red onion with a dash of oil, a good splash of vinegar and salt and pepper. Combine together and allow to sit and soften.

In a large ovenproof dish or paella pan roughly arrange the corn chips. Sprinkle over the grated cheese and place in a hot oven for about 10 minutes to melt the cheese and toast the chips.Spoon over the avocado, sprinkle over the feta, corn, black beans then pickled onion, tomato, chipotle cream then the spring onion and coriander. Enjoy with a cold beer or margarita!

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