Poppy seed noodles with a difference - with speck julienne, apple and celery stalks
Ingredients for 4
1 large red onion
3 tbsp olive oil
3 garlic cloves
2 large red bell peppers
1 fresh chili pepper
2 tbsp tomato paste
2 tsp oregano
2 tsp mild paprika powder
1 tsp smoked paprika powder
1.5 tsp ground cumin
1 bay leaf
1 can diced tomatoes, 400 g
1 can kidney beans, 285 g
1 can corn, 285 g
100 g red lentils, dried
Salt, pepper
Cheese mix e.g., from
100 g Cheddar Cheese
100 g Emmental
100 g Alpine cheese
Guacamole
2 avocados
1 garlic clove
1 tomato
1 tbsp lime juice
1 tbsp olive oil
Salt, pepper
Additionally
2 packs of nacho chips
60g HANDL TYROL Speck Julienne
150 g cocktail tomatoes
1 red onion
1 lime
1 cup sour cream
½ bunch coriander or herbs for garnish
For extra flavour on the nachos: with Speck Julienne
Method
Level of difficulty:
Hobby cook
Chili sin Carne
- Finely chop onion, bell peppers, and fresh chili. Wash dried lentils and cook until tender without salt. Wash and drain beans and corn. Heat oil in a pan, sauté onion, press in garlic, add bell pepper and chili, and sauté for a few more minutes. Stir in tomato paste, add spices, and briefly roast.
- Now add diced tomatoes. Let it simmer for about 15 minutes. Stir in kidney beans, lentils, and corn, and cook for an additional 5 minutes. Season with salt and pepper.
Guacamole
- Dice the tomato, squeeze the lime, and press the garlic. Remove the seeds from the avocados, scoop out the flesh, and mash it with a fork. Mix all ingredients and season with lime juice, salt & pepper.
Finishing
- For the cheese mix, grate the 3 types of cheese coarsely and mix well.
- Slice red onion and spring onion into rings, cut the lime into wedges, halve cocktail tomatoes, and pluck coriander leaves.
- Preheat the oven to 180 degrees Celsius (fan).
- Line a baking sheet with parchment paper and arrange chips on it, then layer a thin coat of Chili sin Carne and half of the cheese. Repeat this order once more. Bake in the oven for about 5-10 minutes until the cheese is melted.
- Serve the baked nachos on a plate with the parchment paper. Sprinkle fresh vegetables (onion, tomatoes, lime wedges) on top and garnish with Speck Julienne, coriander, and a few dollops of sour cream.
Serve with guacamole, sour cream, and additional Speck Julienne.
Tip: For extra spiciness, top the nachos with jalapeños!