Nachos is always a good idea! 

Preparation Salsa

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.

Peel and finely chop the onion, deseed and finely chop the chillies and then add it all to the bowl.　
Peel and finely grate in the garlic.

Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil.

Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let the flavours develop.

Preparation Guacamole

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.

Nachos

Heat the oven to 180 °C. Pour nachos in an ovenproof dish. Spread the Emborg cheddar over the nachos. Place the dish in the oven and let the cheese melt, it takes 5-10 min. Keep an eye on it so that it does not burn.

Serve the nachos with jalapeños, salsa, guacamole, chopped spring onions and sour cream.

Voilá