Loaded Nachos-style tortilla chips with cheese and jalapeños

Ingredients

• 300 g tortilla chips
• 300 g mature cheddar, grated
• 100 g mozzarella, grated
• 1 tin pickled jalapeños, drained
• 200 ml sour cream
• 2 ripe avocados, mashed with lime + salt (guac)
• 2 tomatoes, diced
• ½ red onion, finely chopped
• Juice of 1 lime
• Fresh coriander

Method

1. Layer. Spread half the chips on an oven tray. Scatter half the cheese + jalapeños. Repeat.
2. Bake. 180°C for 10 minutes until the cheese is fully melted.
3. Pico. Mix tomato, onion, lime, salt, coriander.
4. Top. Spoon sour cream, guac, pico over the hot chips. Scatter more jalapeños + coriander.
5. Serve. Straight to the table.

Tips

• Two layers. Cheese in the middle so the chips underneath don’t go dry.
• Pico de gallo right at the end. Cold tomatoes on hot chips = soggy.
• Pickled jalapeños. Fresh ones are fine but pickled = the proper nachos flavour.