Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 475grams cob loaf
- 200grams cream cheese
- 1/2 cup sour cream, divided
- 1/2 cup salsa
- 1teaspoons taco seasoning
- 350grams pepper jack, shredded, divided
- 1 roma tomatoes, deseeded, diced small
- 1/4 red onion, peeled, diced small
- 2teaspoons coriander, chopped
- 2 stalks spring onions, trimmed, thinly sliced
Description
This cob loaf is a fun new way of enjoying nachos that everyone will love and it only takes 25 minutes until its ready to dip into.
Method
Step 1 of 5
Preheat the oven to 180°C/160°C fan-forced. Use a bread knife to cut off the top of the cob loaf, remove the bread from inside the loaf leaving a 1cm shell.
Step 2 of 5
Dice the bread into bite-sized pieces add the hollowed out cob and pieces of bread onto a baking tray. Place into the oven to toast for 10 minutes.
Step 3 of 5
Place a heavy bottomed pot set to medium-low heat on the stovetop. Whisk in the cream cheese, salsa, taco seasoning and 3/4s of sour cream stirring until melted.
Step 4 of 5
Add in 300g of pepperjack a little at a time while continuing to whisk until all of the cheese is melted and combined.
Step 5 of 5
Pour into the cavity of the cob loaf topping it with the remaining pepper jack cheese, sour cream, diced tomatoes, red onion, coriander and spring onions. Place onto platter surrounded by toasted bread.
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