H-01 STANDBY
CHIPOTLE BBQ
LOADED NACHOS.
Golden corn chips layered with seasoned beef, black beans, melted cheese and jalapeños, then loaded with guacamole, sour cream and H-01 STANDBY. Built for sharing. Technically.
HOW TO MAKE IT
METHOD.
PREHEAT THE OVEN.
Preheat the oven to 200°C. Line a large shallow baking tray with baking paper.
START THE BEEF.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
BROWN IT PROPERLY.
Add the beef mince and spread it across the pan. Leave it undisturbed briefly to develop colour, then break it apart and cook until deeply browned.
ADD H-01 STANDBY.
Stir through H-01 STANDBY, smoked paprika, cumin, salt and pepper. Add the black beans and cook for another 2–3 minutes until the mixture is glossy and well combined.
BUILD THE FIRST LAYER.
Spread half the corn chips across the tray. Top with half the beef mixture, half the cheddar, half the mozzarella and some jalapeños.
BUILD IT AGAIN.
Add the remaining chips, beef, cheddar, mozzarella and jalapeños. Scatter the diced red onion over the top.
BAKE UNTIL MELTED.
Bake for 8–10 minutes until the cheese is completely melted, bubbling and beginning to turn golden around the edges.
LOAD AND SERVE.
Spoon over the guacamole, sour cream and fresh salsa. Finish with coriander, lime and a generous drizzle of H-01 STANDBY. Serve immediately.
HARRY'S TIP
NO NAKED CHIPS.
Do not pile every topping onto the centre. Spread everything wide and build in layers so each chip gets beef, cheese and sauce. Equality matters.
THE IMPORTANT PART
LOAD THEM WITH
H-01 STANDBY.
Smoky chipotle, rich barbecue flavour and enough acidity to cut through melted cheese, seasoned beef, sour cream and guacamole. Leave the bottle on the table.
SHOP H-01 STANDBY