Nachos on a stick

Heat a pan with a tiny splash of oil, add the ground beef and let it sear on the bottom before breaking it up; cook until nicely browned.

Add taco seasoning and water and cook until almost dry, about another minute.

Transfer to a bowl and cool completely, probably ten minutes.

Crush tortilla chips in a sealed bag; dice pickled jalapenos.

Mix the cooled beef with beaten egg, shredded cheddar, some crushed chips and some jalapenos, making sure the egg is mixed through.

Divide into four; flatten a portion in the palm, sink half a pepper jack stick into it and seal the mixture around it. Set on a parchment-lined baking sheet.

Freeze 30 to 45 minutes.

For the queso, heat cheese whiz with diced pickled jalapenos, a little of their juice and a little garlic powder, and mix.

Set up flour, egg, and crushed chips mixed with a little handful of panko; roll each piece in flour, shake off, coat in egg, then in the chip crumbs on all sides.

Freeze again 10 to 15 minutes.

Deep fry about five or six minutes until coloured and heated through (everything is already cooked); drip dry, put on skewers and serve with the queso.