With its oven-baked kale, this nacho dish with Nacho Cheese Bites is a tasty twist on the original! Our Nacho Cheese Bites are a real treat and a colour palette of toppings completes it. Tomato, jalapeños and pickled onion, topped off with sriracho mayo for some extra spice. A perfectly balanced nacho dish that also makes for a delicious picture to look at - and eat!
Start by making the pickled red onion. To do this, in a saucepan over medium-high heat, heat the vinegar, sugar, water and salt until boiling and the sugar is dissolved. Pour the mixture over the red onion rings in a bowl and set aside for at least 10 minutes.
Next, wash the kale and then drain well. Tear the kale into pieces. Divide the kale between a baking dish, drizzle with olive oil, spread the paprika and sea salt on top and mix together. Roast the kale in the middle of the oven for 10-12 minutes until it has turned golden brown and crispy.
Then bake the Nacho Cheese Bites in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Spread the Nacho Cheese Bites over the kale and top with the tomatoes, pickled red onion and jalapeño pepper. Finish with the sriracha mayonnaise and lemon slices. Enjoy your meal!