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Easy to make crunchy Tortilla Chips topped with chunky Guacamole, Fresh Salsa Pico De Gallo & Nacho Cheese Sauce
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
Chips, Cheese & Toppings
50g Green Sliced Jalapeños
1 medium Red Onion (Finely Diced)
Defrost your diced avocado in a bowl 4 hours before use.
In a bowl add your diced tomatoes, red onions, salt, juice of 1 lime and coriander. Mix gently together with a spoon
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.
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.
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.
In a microwavable container heat your nacho cheese sauce until piping hot and put to one side.
Heat your cheese topped tortilla chips in the microwave until the grated cheese has melted. Spoon over your warm nacho cheese sauce.
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!