Pico de gallo salsa to taste - I used about 4 tomatoes, 1 onion, coriander, and 1 jalapeño
1 Tin refried beans (optional 1 clove garlic added)
200 g sour cream
Guacamole - use about 2 large avocados with lime and salt
Black olives to taste
Pickled jalapeños to taste
1 bunch coriander
1 onion a little for garnish
1/2 head Iceberg lettuce
Tortilla chips to taste
Procedure
Use a double boiler (heatproof bowl over a pot of simmering water) to melt the cheese slices with jalapeño brine and Cholula hot sauce. Stir until smooth - using the brine or a little water to thin it out of it becomes too thick.
Cook the aubergine over an open flame or under the grill/ broiler in your oven for about 10 minutes on each side.
Cover and let cool, then peel and chop.
Mix the aubergine with coriander, cumin, chilli flakes, lime juice, and salt.
Heat the refried beans in a little oil (add a little fresh garlic if desired).
Start layering: aubergine mix, guacamole, sour cream, pico de Gallo, cheese sauce, black olives, pickled jalapeños, shredded lettuce, coriander, and onions.
Serve with tortilla chips and lots of extra Cholula. Enjoy!
