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Cheesy Baked Nachos

  • Cooking time5 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Cheesy Baked Nachos


  • 200 grams salted tortilla chips
  • 6 tbsps tomato salsa
  • 3 spring onions thinly sliced
  • 1 fresh red chilli pepper deseeded and finely chopped
  • 10 cherry tomatoes quartered
  • 100 grams mature cheddar cheese grated
  • 100 mL Elmlea double cream
  • 1 lime zested and cut into wedges
  • handful coriander roughly chopped
  • 1 ripe avocado destoned flesh scooped out and sliced
Energy (kcal)535 kcal
Energy (kJ)2239 kJ
Protein (g)12.6 g
Carbohydrate incl. fibre (g)43.2 g
Carbohydrate excl. fibre (g)35.4 g
Sugar (g)3.1 g
Fibre (g)7.7 g
Fat (g)37.1 g
Saturated fat (g)13.6 g
Unsaturated fat (g)20.8 g
Monounsaturated fat (g)13.6 g
Polyunsaturated fat (g)7.2 g
Trans fat (g)0.0 g
Cholesterol (mg)60 mg
Sodium (mg)386 mg
Salt (g)0.97 g
Vitamin A (IU)1643 IU
Vitamin C (mg)23.8 mg
Calcium (mg)312 mg
Iron (mg)2.14 mg
Potassium (mg)617 mg


  1. Preheat the grill on high.
  2. Scatter the tortilla chips on a large baking tray and top with the salsa, spring onion, chilli, cherry tomatoes and cheese. Grill for 5mins until golden and bubbling.
  3. Meanwhile, whisk the cream and lime zest with a pinch of salt and pepper until it holds its shape.
  4. Drizzle the cream over the nachos and serve with a sprinkle of coriander, avocado and lime wedges.