Cheesy nachos
Per 100g Per Serving 310 g
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
*Please note, if you are watching your sodium intake, that this dish is quite high in sodium.
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.