Toppings for Nachos

To make the toppings for nachos, first prepare the corn dip.

To do this, heat the oil in a large frying pan over medium heat. Saute the bell bell pepper and red onion in it until soft, about 3 minutes. Add the corn kernels and chili peppers, sauté for another 2 minutes until soft, then remove the skillet from the stove.

Beat double cream cream cheese and sour cream in a wide bowl with an electric mixer. Season with Chili Powder, cayenne pepper, salt, cumin and pepper and fold in the braised vegetables.

Spoon about 1/2 tablespoon of this mixture onto each of the nachos and sprinkle with chopped jalapeno chiles, if desired. Place chips on a baking sheet, slide under broiler and bake for 2-3 minutes until chips begin to brown and cheese melts.

To make the creamed chicken dip, combine all ingredients in a hand mixer until creamy and refrigerate, but use at room temperature, it will be easier to spread.

Preheat the broiler. Spread each chip generously and evenly with the cream. Place nachos on baking sheet and slide under broiler until crisp and golden brown.

Preparation Tip:

The jalapeno chilies used here are fiery hot, so you should first use a little less than indicated and season as needed. In this recipe, the chicken can be replaced with cooked crab tails. The cream can be prepared a day in advance. It can also be used as a delicious spread for wheat flour or possibly toast tortillas.

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