• For The Chakalaka

  • 2 tbsp Kerrygold butter
  • 1 large onion, diced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 3 cloves garlic, minced
  • 1 green chilli, diced
  • 2 tsp curry powder
  • 3 medium sized carrots, finely grated
  • 400g can baked beans
  • Salt, to taste
  • Black pepper, to taste
  • Cheese sauce

  • 200g Kerrygold Vintage Cheddar cheese, grated
  • 2 tbsp Kerrygold butter
  • 3/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp each cumin powder
  • 1/2 tsp onion powder
  • 1/2 tsp chilli powder
  • 1 tbsp cornflour
  • 300g milk
  • Assemble

  • 300g plain tortilla chips
  • Smoked chicken, shredded
  • Pickled jalapeños, optional
  • Sour cream
  • Guacamole


For the chakalaka
  • In a large pan on medium-high heat add the butter.
  • Once the butter has melted, add in the onion, peppers, garlic, chilli and a pinch of salt and cook till softened, 5 minutes.
  • Mix in the curry powder.
  • Add in the grated carrots and 1/2 - 1 cup of water and allow to simmer till the carrots have softened, 2-3 minutes.
  • Next, add in the baked beans, mix gently and allow to simmer till most of the water has evaporated, 5 minutes.
  • Season with salt and pepper and set aside.
For the cheese sauce
  • Melt the butter in a medium-sized pan over medium heat. Sauté the green onions until soft, 5 minutes. Add the garlic and sauté until fragrant, 30 seconds.
  • Add the cumin, onion powder and chilli powder. Cook while stirring occasionally, until soft and fragrant.
  • Mix the cornflour into the pan, then pour in the milk, stirring well to combine.
  • Bring to a boil, then add the cheese, mixing well.
  • Cook, while stirring, until cheese melts through the milk and forms into a thick sauce. Remove from the heat and set aside. The sauce will thicken as it cools, to get to your desired consistency just heat up in the microwave at 30-second intervals.
  • To a serving platter add half the tortilla chips, spoon the warm chakalaka over the first later of chips, next add the shredded smoked chicken and the cheese sauce.
  • Top with the 2nd layer of tortilla chips, and add the chakalaka, shredded chicken and cheese sauce. Top with dollops of guacamole and sour cream, garnish with fresh coriander and pickled jalapenos and enjoy!
Recipe by Tocka Blog

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