Aztec Calendar
- Author
- Byron Bay Chili Co
- Prep Time
- 10 minutes
- Servings
- 4 serves
- Category
- Appetisers
Ingredients
- Byron Bay Chilli Co Smokey Red Bean Salsa
- 1 cup guacamole
- 2 green onions, finely chopped
- 1 cup shredded cheese
- ¼ cup sliced black olives
- 1 large tomato, seeded and diced
- 1-2 cups finely shredded lettuce
- ½ cup sour cream
- Coriander sprigs
- Sliced jalapeno chillies (optional)
- Byron Bay Chilli Co Corn Chips
Directions
- Cover a medium platter with the Smoky Red Bean Salsa, leaving a 1 ½ inch border around the edge
- Spread guacamole over that, leaving a small border of salsa, and sprinkle with shredded cheese
- Arrange shredded lettuce like spokes of a wheel and fill in alternating wedges with olives, tomatoes and spring onions
- Before serving, spoon a mound of sour cream in the centre and garnish with chillies and coriander
- Tuck corn chips around the outer edge
- If you prefer yours heated, layer salsa, guacamole and cheese on a pizza pan and heat in a 200C oven for 15-20 minutes
- Remove from oven and add remaining ingredients