Corn and cheddar nachos

In the mood for Mexican? Prepare these delicious warm tortilla chips with grilled maid and cheddar! Before heating everything in the pan, pour a delicious sauce over it. 10 minutes on the nomadiQ BBQ and enjoy!

Delicious as an appetizer or side dish.

Ingredients:
Half a bag of Tortilla Chips
1 ear of corn (precooked)
50 grams grated Cheddar cheese
Juice of half a lime
1 tablespoon mayonnaise
1 tablespoon crème fraîche
0.5 tsp. smoked paprika powder 0.5 tsp.
chili powder
1 tablespoon butter
2 sprigs coriander

Requirements:
nomadiQ BBQ
Thin-bottom frying pan with lid
Grate if you have bought a block of cheddar instead of pre-shredded cheese.
Bowl
Cutting board
Large knife

Instructions:

1. Lightly grease corn on the cob with oil, season with salt and pepper and place on 1 side of the BBQ.
2. Once cooked and sufficiently cooled, place the corn on the cob on the cutting board and cut off the kernels with the knife.
3. Place in a bowl and mix with the mayonnaise, crème fraîche, lime juice and half the grated cheddar.
4. Spread half the bag of tortilla chips in the pan and pour over the mixture and the rest of the grated cheddar. Sprinkle the herbs all over
5. Place the saucepan on the nomadiQ over low heat and cover with a lid. Bake in the oven for 5 to 10 minutes, keeping an eye on them so they don’t burn, and remove from the heat as soon as the cheese has melted sufficiently.
6. Serve with chopped cilantro as a garnish!