Chilli relish nachos

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Medium / Serves 4 / Huntley & Palmers Flatbread Minis Chilli Relish

Nachos are the ultimate crowd pleaser. These ones are created using our Chilli Relish Flatbread Minis so they make for the perfect mouthful when entertaining a crowd.


2 boxes of Huntley & Palmers Flatbread Minis Chilli Relish 


Bean Mix

½ brown onion - diced
1 can kidney beans
1 can black beans
¼ cup salsa – we used Barkers Tomato & Capsicum Spicy Mexican Style
2 Tablespoons olive oil


2 cups of grated cheese – colby or cheddar
1 large avocado – chopped into small cubes
1 tomato – diced into small cubes
1 jalapeno – sliced
Coriander – chopped
¼ cup sliced black olives 

On the side

Hot sauce – we used Lucky Taco’s Jalapeno Hot Sauce
Sour cream
Cherry tomatoes
Wedges of lime
Fresh chillies



Step 1. 
Turn oven on to bake and preheat to 180 degrees

Step 2.
Heat oil in pan on medium heat and fry onion for 1-2 mins.  Add kidney and black beans to pan and fry for a further 5 minutes whilst constantly stirring.  Stir in salsa and turn off heat

Step 3.
On a small oven tray or dish, scatter a layer of Chilli Relish Minis and sprinkle cheese over the crackers

Step 4.
Place tray in oven for 5 mins or until cheese is melted.  Pull out and place on chopping board or stove top

Step 5.
Evenly distribute the bean mixture over the crackers and cheese

Step 6.
Cover with fresh toppings and serve with sides on the table


Get the look:

Black and white ‘Thin stripe bowl’ and ceramic spoon from Claybird Ceramics

Coasters from Freedom

Jalapeno Hot Sauce by The Lucky Taco

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