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Cocktail Nachos

Crispy corn chips topped with melted cheddar and jalapeños, baked until hot and finished with salsa and fresh coriander.

SnackEasyVegetarianQuickAppetiserCheesy

Estimated Nutrition

Per Serving Total
Calories 38.3 kcals 765.2 kcals
Carbohydrates 2.2 grams 44.2 grams
Fat 2.7 grams 53.6 grams
Protein 1.4 grams 28.4 grams
Cook Time
10 mins
Produces
20 nachos
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Chilli Salsa
for topping
Dairy
100
g
Cheddar Cheese
coarsely grated
GrainsCereals
20
piece
Corn Tortilla Chips
salted, unbroken
NutsSeeds
1
bunch
Coriander
fresh leaves for serving
Vegetables
50
g
Jalapeno Chillies
pickled green, finely sliced

Steps

  • Heat the oven to 200°C.
  • Grate the cheddar and slice the jalapeños.
  • Place corn chips on a tray and top each with cheese and two jalapeño slices.
  • Bake for 5 to 10 minutes until the cheese melts.
  • Garnish with a dab of salsa and a coriander leaf before serving.