Nacho cheese cones

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Dan Kenny's playful nacho cheese cone recipe takes the ingredients from the iconic Tex-Mex sharing dish (melted cheese, sour cream, jalapeños and avocado) and creates a fun, one-bite canapé version. Metal cone moulds are available from catering shops or online.

First published in 2022

Dan says: 'Inspired by trips to the cinema as a little kid, when getting the nachos or hotdog was as exciting as seeing the film, this version is served at the beginning of the meal at the restaurant. It's a nostalgic taste and nacho cheese always goes down a treat. Great for a fancy snack to kick off a dinner party or to bring out for film night.'




Bric cones

  • 2 sheets of feuille de brick pastry
  • 3 tbsp of butter, melted

Nacho cheese sauce

To serve


  • small metal cones 8
  • Piping bags



Begin by making the cones. Preheat an oven to 200ºC/gas mark 6. Place a dinner plate over your pastry sheets and cut round it using a small knife to create 2 large circles. Brush with butter then cut into quarters

  • 2 sheets of feuille de brick pastry
  • 3 tbsp of butter, melted

Tightly wrap each quarter around metal cone moulds then place crease-side down onto a tray lined with baking paper. Cook in the oven for 10 minutes or until golden brown. If you don't have 8 individual cone moulds, you will need to work in batches. If you don't have any cone moulds, then you just need to shape the sheets of pastry into some sort of vessel for the filling – but they will of course look best with the proper moulds!


Remove the cones from the oven and allow them to cool for 10 minutes, then carefully remove the pastry from the moulds and place on a piece of kitchen towel to catch any excess butter. Once completely cooled, store in an airtight container


To make the nacho cheese sauce, place the butter and flour in a pan over a medium heat. Stir together and cook for 8–10 minutes to cook out the raw flour taste

  • 30g of plain flour
  • 30g of butter

Whisk in the warm milk bit by bit until you have a smooth thick sauce (about 5 minutes). Stir in the cheese, jalapeños (and juice), paprika and salt and take off the heat. Once cooled a little, transfer to a piping bag and leave at room temperature


To serve, balance the cones in small cups filled with uncooked rice. Gently hold each cone and pipe the nacho cheese up to the top. It is best to do this slowly to ensure you fill the cone as much as possible


To finish, spoon in a small dollop of sour cream and top with a cube of avocado and a sprinkle of paprika

First published in 2022

Having worked in kitchens since the age of twelve, Dan Kenny has developed his own playful brand of cooking, partly influenced by his time spent living in Asia. Since 2015, he’s been showcasing his food in Brighton at various iterations of his restaurant The Set.

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