Cheesy nachos
Ingredients
- 500 g Bay of salted corn chips
- 1 Small tomato Diced
- ¼ small red onion diced
- 1 tin of black beans drained and rinced
- ½ Jalapeno thinly sliced
- ½ cup Cheddar cheese grated
- 1 Large Avocado Smashed
- 1 Disk of Feta Cheese Crumbled
- Sea salt & freshly ground black pepper to taste
- A squeeze of fresh lime of Lemon Juice
- ¼ cup Sour cream
- Fresh coriander to serve
Instructions
- Place the corn chips in a heatproof baking dish and add the tomato, onion, beans, jalapeño and scatter with cheese.
- Pop into a preheated hot oven for the cheese to melt (about 2 minutes).
- In a small bowl, combine the avocado, Feta cheese, season with salt and pepper and a squeeze of lime juice. Mix well and set aside.
- Remove the corn chips from the oven once the cheese has melted and dollop the avocado and feta mix on top, followed by the sour cream.
- Garnish with fresh coriander just before serving.
| Per 100g | Per Serving 310g | |
| Energy (kJ) | 475 | 1469 |
| Protein (g) | 6 | 19 |
| Fat (g) | 8 | 25 |
| Carbohydrates (g) | 3 | 11 |
| Sodium (mg) | 284 | 878 |
| Calcium (mg) | 54 | 59 |
| Dietary fibre (g) | 2 | 6 |