Viral Chamoy Pickle

Ingredients

• 2 pieces Large Dill Pickle (Firm, 8‑10 inches long; keep the skin on)
• 2 sheets Fruit Roll‑Up (Fruit‑flavored leather, cut to fit inside pickle)
• 1 cup Spaghetti Noodles (Cooked al dente, drained and cooled)
• 3 tablespoons Chamoy Sauce (Tangy, sweet‑spicy Mexican sauce)
• 2 teaspoons Lucas Powder (Mexican street‑food seasoning (lime, chili, salt))
• 1 cup Takis Chips (Crushed lightly; use original flavor for authentic heat)
• 1 teaspoon Olive Oil (For lightly greasing the plate (optional))

Instructions

1. Trim the Pickle

   Place each pickle on the cutting board, slice off the top end, then cut lengthwise down the middle to open it like a pocket.

   Time: PT2M

2. Hollow the Interior

   Using a spoon or small scoop, gently scrape out some of the pickle flesh to create space for the fillings. Leave about ¼‑inch of flesh on the walls.

   Time: PT2M

3. Insert Fruit Roll‑Up

   Cut each fruit roll‑up sheet to fit the length of the pickle, then slide the strip inside the hollowed pickle, letting it drape along the interior walls.

   Time: PT1M

4. Wrap the Fruit

   Fold the excess fruit roll‑up around the outside of the pickle, creating a tidy wrap that holds the interior filling in place.

   Time: PT1M

5. Add Spaghetti Strings

   Stuff the pickle cavity with cooked spaghetti strings, distributing them evenly around the fruit roll‑up.

   Time: PT2M

6. Drizzle Chamoy

   Pour the chamoy sauce over the filled pickle, allowing it to seep into the spaghetti and fruit layers.

   Time: PT1M

7. Season with Lucas Powder

   Sprinkle 1 teaspoon of Lucas powder over the chamoy‑coated pickle.

   Time: PT30S

8. Prepare Takis Bed

   Spread the crushed Takis chips on a serving plate, forming a shallow bed.

   Time: PT1M

9. Final Assembly

   Place the assembled pickle on top of the Takis bed, drizzle any remaining chamoy, and finish with the second teaspoon of Lucas powder.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

32 g

Fat

6 g

Fiber

2 g