6 Layer Tex Mex Cracker Canapes
It's like everything you love in nachos... and some, because these beauties are made with Jacobs crackers and topped with six layers of Mexican madness. Tuck in!
20 mins
Easy
Serves 4-6
Ingredients
- The Fine Food Forager #01 Intense Single Estate Extra Virgin Olive Oil
- 1 can of chickpeas
- 2 garlic cloves
- 2 small onions, chopped
- Jacobs crackers
- 3 tbsp Santa Maria Taco Seasoning (or any other taco seasoning)
- 1 tsp Mama Vasty's Medium Spice Blend
- salt and pepper to taste
- 400g plum tomatoes, finely chopped
- fresh basil leaves, chopped
- spring onions
- Cream cheese (optional)
- Cows and Co Vintage Cheddar 200g - £4.50
How to make
Drain the chickpeas in a colander wash with cold water.
Heat up olive oil in a pan, add garlic and let it cook for a minute.
Add the onions and let them cook for about 5 minutes, or until they have become translucent.
Add the chickpeas, taco seasoning, chilli powder, salt and pepper to the pan.
Let it cook on medium heat for approximately 5 minutes.
Turn off the stove and let the mixture cool for a few minutes.
Lay out the crackers on a baking tray, spread the cream cheese and start creating the layers.
Layer the crackers with cream cheese, the chickpeas mixture, tomatoes, cheddar cheese, basil and spring onions.
Pop the tray in the oven for about 5 minutes and serve!
Get fresh recipes like these delivered to your inbox
Join the Tabl community
