Feel the heat of the Mexican sun! Enjoy Potato Dippers on a whole new level with a chicken, tomato, Jalapeno and garlic hot mix, royally topped with grated cheese and a refreshing guacamole on the side for dipping.

For the tomato sauce

Poach the chicken breast for 15 minutes in 90 degrees Celsius salted water and leave it to cool, pull the chicken like pulled pork when still a little warm inside.

Heat the olive oil over a medium heat and gently fry the diced shallot and grated garlic. Once the shallot is transparent, add the passata and finely chopped Jalapeno, as well as a little of the vinegar from the Jalapeno jar. Reduce slowly until there is no moisture coming from the sauce then add the chicken and season with freshly ground pepper, salt and lime juice.

For the Guacamole

Mash the avocado to the consistency of a rough puree. Remove the seeds from the tomato and dice. Finely chop the onion and coriander and mix everything together with the lime juice, chilli powder, salt and pepper.

Load the sauce onto the Potato Dippers and top with grated cheese. Place under a pre-heated grill until golden brown and crispy on top. Serve with the guacamole on the side.