Nachos

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

Snack Vegetarian Appetizer Cheesy Party Food

Estimated Nutrition

Calories

931

kcal / serving

3724 kcal total

Carbs

83.2g

per serving

332.6 g total

Fat

59.2g

per serving

236.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Tabasco

to taste

Dairy

200

Cheddar Cheese

mature, grated

150

Soured Cream

Fruits

piece

Avocado

very ripe, skin and stones removed

piece

Lime

large, juice only

GrainsCereals

400

Tortilla Chips

plain

NutsSeeds

0.5

clove

Garlic

peeled, grated

pinch

Cumin

ground

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

peeled

handful

Coriander

fresh leaves, chopped

OilsFats

7.5

Extra Virgin Olive Oil

Vegetables

piece

Chili

seeds removed, finely chopped

piece

Tomato

large ripe, seeds removed, chopped

piece

Spring Onion

trimmed, finely sliced

piece

Red Chilli

seeds removed, finely chopped

200

Jalapeno Chillies

drained, sliced

Method

Top with guacamole, salsa, soured cream, and coriander to serve.

Bake for 5 minutes until the cheese melts.

Layer tortilla chips, jalapeños, and cheese in an ovenproof dish.

Mix all salsa ingredients together and let sit for 10 minutes.

Cover and chill the guacamole in the fridge for at least 20 minutes.

Mash all guacamole ingredients in a bowl with a fork until combined.

Preheat the oven to 220°C.