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The perfect sharer!


Easy to make crunchy Tortilla Chips topped with chunky Guacamole, Fresh Salsa Pico De Gallo & Nacho Cheese Sauce

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Serves: 4

Prep Time: 20 Min

Total Time: 25 Min


250g Lightly Salted Tortilla Chips

100g Grated Monterrey Jack Cheese

100ml Nacho Cheese Sauce

1 Spring onion (Finely Chopped

2 Tbsp. Sour Cream

Salsa Pico De Gallo & Guacamole

250g Diced Avocado

4 Medium Vine Tomatoes (Diced)

20g Coriander (Finely Chopped)

1 Tsp. Salt

50g Chipotle in Adobo

(Finely Chopped)

Chips, Cheese & Toppings

50g Green Sliced Jalapeños

1 medium Red Onion (Finely Diced)

1 Lime


Step 1

Defrost your diced avocado in a bowl 4 hours before use.

Step 2

In a bowl add your diced tomatoes, red onions, salt,  juice of 1 lime and coriander. Mix gently together with a spoon

Step 3

Seperate 1/3 of your tomato mix and put to one side. With your remaining mix add your chipotle in adobo to complete your salsa pico de gallo.

Step 4

Add your diced avocado to your remaining tomato mix. gently mix together with a spoon to get your avocado smooth whilst leaving a few chunks for texture.

Step 5

On a large microwavable plate place a layer of tortilla chips, top with grated cheese and jalapeños. repeat until you have 3 layers stacked with chips, cheese and jalapeños.

Step 6

In a microwavable container heat your nacho cheese sauce until piping hot and put to one side.

Step 7

Heat your cheese topped tortilla chips in the microwave until the grated cheese has melted. Spoon over your warm nacho cheese sauce.

Step 8

Top your nachos with your chopped spring onions. Add a large spoonful of salsa pico de gallo, guacamole and sour cream to the centre of your nachos and your ready to eat!