toodle.

Nachos

Indulgent vegetarian nachos topped with homemade chunky guacamole, fresh tomato salsa, melted cheddar, jalapeños, and cool soured cream.

SnackVegetarianAppetizerCheesyParty Food

Estimated Nutrition

Per Serving Total
Calories 931 kcals 3724 kcals
Carbohydrates 83.2 grams 332.6 grams
Fat 59.2 grams 236.8 grams
Protein 19.6 grams 78.4 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
dash
Tabasco
to taste
Dairy
200
g
Cheddar Cheese
mature, grated
150
ml
Soured Cream
Fruits
2
piece
Avocado
very ripe, skin and stones removed
1
piece
Lime
large, juice only
1
piece
Lime
large, juice only
GrainsCereals
400
g
Tortilla Chips
plain
NutsSeeds
0.5
clove
Garlic
peeled, grated
1
pinch
Cumin
ground
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
peeled
1
handful
Coriander
fresh leaves, chopped
OilsFats
7.5
ml
Extra Virgin Olive Oil
Vegetables
1
piece
Chilli
seeds removed, finely chopped
1
piece
Tomato
large ripe, seeds removed, chopped
2
piece
Spring Onion
trimmed, finely sliced
3
piece
Tomato
seeds removed, finely chopped
1
piece
Red Chilli
seeds removed, finely chopped
200
g
Jalapeño Chillies
drained, sliced

Steps

  • Preheat the oven to 220°C.
  • Mash all guacamole ingredients in a bowl with a fork until combined.
  • Cover and chill the guacamole in the fridge for at least 20 minutes.
  • Mix all salsa ingredients together and let sit for 10 minutes.
  • Layer tortilla chips, jalapeños, and cheese in an ovenproof dish.
  • Bake for 5 minutes until the cheese melts.
  • Top with guacamole, salsa, soured cream, and coriander to serve.