Canapés with Chips
Description
Perfect for the table and with drinks. Overall, I think these chip canapés are best made at home with real Mexican nacho chips. Anyone who has tried them knows—they are thicker and sturdier than our usual potato chips, so you can pile on quite a bit of topping—they will not break or go soggy! But I think this chip-canapé recipe also works with the version of this snack we are used to. If you use regular chips, however, cut the amount of filling and cream in half. Good luck.
Instructions
- 1
Step 1
1. Dilute the tomato paste with water and bring to a boil over medium heat. Add spices to taste, stir, and add the boiled fillet, diced, to the sauce.
- 2
Step 2
2. Simmer everything together under a lid until the sauce reduces. Meanwhile, arrange the chips on a foil-lined baking sheet. Place a spoonful or two of grated cheese on each piece.
- 3
Step 3
3. Next — the mixture from the pan. Place the appetizer in a preheated oven to dry slightly for 10–15 minutes. The cheese should melt.
- 4
Step 4
4. Meanwhile, prepare the sauce. Blend the avocado, herbs, sour cream, and lemon juice in a blender until smooth. Add spices to taste.
- 5
Step 5
5. And now, spoon a teaspoon of green sauce onto the slightly cooled ready nachos and serve!