Recipe: Nachos by Aniseeds

Home is where the nachos are along with my talented sister Safiyah @sophieblu247 who created this nacho tower from the nacho platter I made yesterday! Layers of lettuce, corn chips, salsa, avocado and tomato topped with a dollop of sweet chilli cream cheese 😍 It's 'nacho' every day nachos so give it a try! 😄

 

Nachos Recipe

Recipe credit: @aniseeds
Picture credit: @aniseeds

Salsa:
Heat up oil in a non stick wok style pan. Toss in 2 finely sliced onions, 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp origanum, salt to taste and crushed garlic.

Allow to saute till soft and translucent. Add in 3 ripe tomatoes (grated), 4 tblsps tomato puree and allow to cook until the oil rises to the top and the tomato is properly cooked through. Add in 1 tblsp tomato sauce, 2 tblsps Wellington's sweet chilli sauce, 1 tsp salt and adjust salt, pepper and garlic if needed. Allow it to cook until all the flavours meld together well to form a sweet and sour chunky salsa.

For the guacamole:
4 medium ripe avocados, halved and pitted and smashed until chunky
½ cup finely chopped white onion (about ½ small onion)
¼ cup finely chopped fresh dhania
1 small jalapeño, seeds and ribs removed, finely chopped
3 tblsps lemon juice
¼ tspnl ground coriander
1 tsp salt, more to taste

Mix together and leave aside
Layer 2 packets of BBQ Big Born Bites (or preferred corn chips) onto an oven proof pizza plate. Make a space in the centre of the corn chips and turn a tub of sweet chilli cream cheese over into that space. Layer the salsa over the top, then grated cheese, crumbled feta and a sprinkling of parsley. Put into the oven on 180C for a few minutes until cheese melts.

Once removed from the oven, top with freshly chopped tomato, shredded lettuce, guacamole and enjoy whilst hot! P.s. use the warmer sweet chilli cream cheese as a dip 😍

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