½ Scotch bonnet chilli, deseeded and finely chopped
400g can chopped tomatoes
½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
½ tsp allspice
2 x 200g bags tortilla chips
200g jar sliced jalapeno chillies
2 x 125g balls mozzarella, torn
small handful coriander, chopped
230g tub fresh guacamole
½ x 300ml pot soured cream
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.
Take a large ovenproof dish or
plate and pile on the tortilla chips.
Cover with the tomato sauce, then
sprinkle with the sliced jalapeños
Place in oven for about 15 mins
until cheese is melted. Scatter with
coriander. Serve with guacamole
and soured cream on the side.