Summary

Ingredients

• 150 g tortilla chips
• 100 g cheddar cheese, rated
• 400 ml tomatoes, passed
• 50 g crème fraîche
• 1 spring onion (s)
• 2 hot peppers, green
• 2 tablespoon herbs, Italian, dried
• 3 slices bacon
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 ciabatta

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Instructions

1. Preheat the oven to 200 degrees top / bottom heat.
2. Halve the ciabatta lengthways.
3. Peel off the garlic clove and chop or press. Peel the onion and cut into small cubes. Steam both with olive oil in a small pan for 3 minutes until translucent and deglaze with the tomatoes. Add the herbs and let the sauce simmer for 5 minutes.
4. At the same time, grease a baking dish (approx. 25 x 15 cm) with butter. Wash the spring onions and cut into small rings. Also cut one of the peppers into small rings.
5. Now pour the warm sauce into the mold and stir in the creme fraîche with the pepper rings. Then add the cheddar cheese except for 2 tablespoons and stir well.
6. Now carefully fold in the tortilla chips with a fork until everything is evenly mixed. If too many large pieces are sticking out at the top, break them smaller. Anything that protrudes too high will otherwise be too crunchy. Now put the bacon slices on top and the second pepperoni. Scatter the rest of the cheese on top.
7. Bake the casserole with the ciabatta in the oven for 15 minutes and garnish with the spring onion rings.
8. It goes best with spicy ketchup as a dip. Enjoy the tortilla casserole with a ciabatta coated with ketchup.