60 g butter 40 g cake flour 2.5 ml (½ tsp) mustard 625 ml (2 ½ Cups) milk 100 g grated cheddar cheese 5 – 10 ml (1 – 2 tsp) Hinds Crushed Chilli Pinch salt
250 g cherry tomatoes, halved 1 red onion, sliced 2 – 3 spring onions, chopped Red chilli, sliced (optional) 300 g nacho chips & avocado
1In a medium pot, melt the butter on a low heat. Add the Hinds Crushed Chilli Flakes and sauté for 2 – 3 minutes, then add the flour. Cook for 5 – 10 minutes. Add the milk, a little at a time, whisking continuously to prevent lumps, simmer for 5 minutes on low heat. Then add the mustard and cheese, stirring continuously. Season with salt. Arrange the chips on a platter and add the chilli cheese sauce, tomatoes, red onion, spring onions and serve.