Reggae reggae nachos
Ingredients
- Step 1 2 tsp olive oil
- Step 2 1 red onion , diced
- Step 3 ½ Scotch bonnet chilli , deseeded and finely chopped
- Step 4 400g can chopped tomato
- Step 5 ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
- Step 6 ½ tsp allspice
- Step 7 2 x bags tortilla chip
- Step 8 200g jar sliced jalapeno chilli
- Step 9 2 x balls mozzarella , torn
- Step 10 small handful coriander , chopped
- Step 11 230g tub fresh guacamole
- Step 12 ½ x 300ml pot soured cream
Calories: 871
Carbohydrate: 83 g
Protein: 24 g
Fat: 52 g
Cook time: 40 minutes
Prep time: 15 minutes
Total time: 55 minutes
Servings: 4
TAGS
Snack
Starter
Caribbean
Josh Eagleton
30-60 minute
4 serving
Baked nacho
Caribbean
Carribean
Cheesy nacho
Guacamole
Jalapeno chilli
Jalapeno chilly
Levi Root
Mexican
Nacho
Over 800 kcal
Party food
Snack
Soured cream
Starter
Tomato sauce
Tortilla chip
Tortilla chip
tortilla
Directions
- Step 1 Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
- Step 2 Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.
- Step 3 Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.