Vegetarian nachos

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We brought this vegetarian nachos recipe home from a trip to San Francisco. You won’t find better…

nachos

Ingredients

500g bag of Corn Chips

400g Shredded Mozzarella Cheese

500g Chunky Salsa

300ml Sour cream

2 avocados

2 fresh red Chillies, deseeded and diced

20ml Chilli sauce (or Sriracha)

3 – 4 pinches of Sea Salt

1 white onion, diced

6 large tomatoes, chopped

1 cup chopped Coriander

Juice of 3 limes

Method

  • Preheat the oven to 200°C
  • Combine the diced onion, tomatoes, 1 of the chopped red chillies and the coriander in a bowl. Pour over the limejuice, mix, cover and set aside to pickle
  • In another bowl, make the guacamole by mashing together the avocado, chilli sauce and salt. Add the remaining fresh red chilli, mix and set aside
  • In a large baking dish, scatter half the corn chips evenly. Top with half the cheese and half the salsa. Then repeat using the other half of the ingredients so you get nice layers of cheese, chips and salsa
  • Place in the oven and cook until the top layer of cheese is starting to brown slightly
  • Remove and spoon the guacamole and sour cream evenly over the top
  • Finally, using a slotted spoon, distribute the tomato mixture over the top of the nachos. If there is excess lime juice in the bowl, do not add this as it will make the nachos soggy