International
Guajillo chips with habanero-spiced topping and coriander
A neutral placeholder is used until the recipe has its own finished photo.
International
SwedenGuajillo chips with habanero-spiced topping and coriander
Serve the tortilla chips with sweet, fried corn and chopped red onion. Top the dish with the chips with mild crème fraiche and fresh coriander. Dip the chips in the hot habanero sauce and enjoy a really spicy starter.
Ingredients
Pull out and measure what you need before you start cooking.
- 1 packet of corn kernels (each 150 g)
- 1 tbsp oil
- salt
- 1 red onion
- 1 pack guajillo chili tortilla chips (each 125 g)
- 2 dl crème fraîche
- 1 pot coriander
- 1 dl hot habanero sauce
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Drain the corn, let it drain well.
- 2
Then fry it in the oil in a frying pan, until it gets a nice colour.
- 3
Salt and let cool.
- 4
Peel and chop the onion finely.
- 5
Serve the chips on a plate with all the accessories on top and serve hot habanero as a dip.
Serving profile
At a glance
8 ingredients and 5 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
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