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Reggae reggae nachos

These nachos are a great crowd-pleaser, perfect for sharing with friends

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 871
  • Carbohydrates 83
  • Saturated Fat 14
  • Sugar 21
  • Protein 24
  • Fat 52
  • Fibre 9
  • Salt 5.16

Nutrition per serving

  • Calories 871
  • Carbohydrates 83
  • Saturated Fat 14
  • Sugar 21
  • Protein 24
  • Fat 52
  • Fibre 9
  • Salt 5.16

Ingredients

  • 2 tsp olive oil
  • 1 red onion, diced
  • 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

Method

  1. 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.

  2. Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

  3. Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.