Scovillian Nachos – Nachos recipe
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: +/- 6 servings
Ready to ignite your taste buds? Introducing our SCOVILLIAN NACHOS RECIPE—a fiery flavour explosion that transforms ordinary snacking into an unforgettable adventure! Whether you’re whipping up a quick weeknight dinner or need a bold, satisfying bite during the day, these nachos bring the heat with layers of spicy, melty, zesty goodness. Each chip is stacked with vibrant ingredients and a thrilling chilli kick that dances on your palate. No fuss, all flavour—just pure Scoville-powered satisfaction. So, gather your ingredients, crank up the heat, and get ready to unleash nacho greatness. One bite and you’ll be hooked on the burn!
Ingredients:
Seasoning Spice Mix:
4 Tablespoons Scoville Republic Peri-Peri Spice
1 1/2 Teaspoons Kosher Salt (or to taste)
1 Teaspoon Ground Cumin
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Black Pepper
Pinch of Scoville Chilli Powder (optional)
Nachos:
1 Teaspoon Scoville Republic Chilli Oil
500g Beef Mince
100g Scoville Republic Biltong
¼ Cup Water
1 Large bag of tortilla/nacho chips
2 – 3 Cups grated cheddar cheese
½ Cup Scoville Republic Jalapeno / Twisted Cowboy Candy (depending on desired heat level)
¼ Cup chopped cilantro / Italian parsley
Toppings:
- Guacamole (made with avocados, lemon juice, Scoville Republic Citrus Pepper Zing (or Scoville Republic Beast Citrus Pepper – depending on desired heat level) and Scoville Republic Chili Oil)
- Sour cream
Instructions:
Preheat your oven to 180°C.
This ensures your nachos will be perfectly crispy and ready for all that cheesy goodness.
Prepare the Spice Mix:
Firstly, In a small bowl, combine the Scoville Republic Peri-Peri Spice, kosher salt, ground cumin, dried oregano, black pepper, and a pinch of Scoville Chilli Powder (if you dare!). This blend will give your beef a robust, spicy flavour.
Cook the Beef:
Heat the Scoville Republic Chilli Oil in a pan over medium-high heat until it shimmers. Next, add the beef mince and season with the spice mix. Break the meat into crumbles as it cooks. After about 8 minutes, once the beef is browned, add 1/4 cup of water and cook until it evaporates. Reduce the heat to low to keep the beef warm.
Toast the Chips:
Spread the tortilla chips in a single layer on a 13×18-inch oven-safe platter or sheet pan. Toast them in the preheated oven for 5 minutes, just until you can smell their delicious aroma. (This ensures that your tortilla chips stay crispy for longer!)
Assemble the Nachos:
Remove the chips from the oven and sprinkle half of the grated cheese over them. The heat from the chips will start to melt the cheese. Next, add the beef mixture evenly over the chips. Add the Scoville Republic Biltong evenly over the beef mince. Top with the remaining cheese and return the pan to the oven for another 5 minutes, or until the cheese is fully melted.
Top and Serve:
Once out of the oven, top your nachos with Scoville Republic Cowboy Candy and chopped cilantro or Italian parsley. Lastly, add any of your favorite toppings like guacamole or sour cream. Serve hot and enjoy the fiery flavours!
💡Pro Tip: Nachos are best enjoyed fresh. Baking your tortilla chips prior will make it stay crispy for longer however leftovers can become soggy and lose their crunch. Make just enough to enjoy in one sitting for the best experience. Avoid reheating nachos topped with sour cream.
Ready to spice up your snack game? Try our Scovillian Nachos Recipe and let us know how you liked them! Share your fiery creations with us on social media using #scovilliannachos
Enjoy your cooking adventure with the Scovillian Nachos Recipe! 