Nachos with Cheese
- 1 Bag of Nachos (200 g triangles)
- 200-300 g Emborg Shredded Cheddar
- 50 g Jalapeños
- 200 ml Emborg Sour Cream or Creme Fraiche
- 2 Spring Onions
- 6 Ripe Tomatoes
- 1 Large Bunch of Fresh Coriander
- 1 Onion
- 2 Fresh Jalapeño or Green Chillies
- 1 Large Clove of Garlic
- 1-2 Limes
- Extra virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- ½ Red Onion
- 1-2 Fresh Red Chillies
- 3 Ripe Avocados
- 1 Bunch of Fresh Coriander
- 6 Ripe Cherry Tomatoes
- 2 Limes
- Extra Virgin Olive Oil
- Sea Salt
Nachos is always a good idea!
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.
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.
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.