Ingredients
- 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the grill on high.
- 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.
- Meanwhile, whisk the cream and lime zest with a pinch of salt and pepper until it holds its shape.
- Drizzle the cream over the nachos and serve with a sprinkle of coriander, avocado and lime wedges.
