Mexican Vegetables with Corn Chips
10-15 minutes preparation time, 15 minutes cooking time
1 packet low FODMAP corn chips
Olive oil (to grease pan)
1 tomato, chopped
1 red capsicum, chopped
½ cup black kalamata olives, pitted
Jalapeno peppers, to taste (optional)
¾ cup pizza cheese
¼ tsp each cumin seeds, coriander seeds, chilli powder, paprika
- Preheat oven to 180o
- Heat frying pan and add oil to lightly grease pan once hot. Add the tomato, capsicum and olives, along with the spices. Stir-fry together until fragrant, approximately 2-3 minutes.
- Meanwhile, arrange corn chips in a deep baking dish.
- Dollop the vegetable spice mix over the corn chips and then sprinkle with cheese.
- Bake in oven for approximately 10 minutes, or until heated through and cheese is melted.
Serving suggestion: Try this with a dollop of lactose free yoghurt, mixed with lemon juice, on top.
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