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Mexican Nachos with Ballymaloe Jalapeno Relish

by Ballymaloe

 

Preparation time
15 Minutes
 
Cooking time
10 Minutes
 

Ingredients

  • Ballymaloe Jalapeno Relish
  • Tortilla chips
  • Grated cheddar cheese
  • Crème fraiche
  • Spring onion

Tomato Salsa

  • 2 tomatoes diced
  • 1/2 red onion finely diced
  • Chopped coriander
  • Juice from a lime
  • Extra virgin olive oil

Guacamole

  • 2 ripe avocados
  • Juice from a lime
  • 1/2 red onion finely minced
  • 1-2 chillies finely minced
  • Chopped coriander
  • Extra virgin olive oil

Directions

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

2. Put the nachos on a baking tray/heat-proof serving dish and sprinkle them evenly with cheddar cheese.

3. While the nachos are in the oven, start making the guacamole and tomato salsa.

Guacamole

1. Destone the avocados and scoop out the inside.

2. Add the finely minced red onion, chillies and coriander and continue to mix.

3. Add the juice from one lime and a drizzle of olive oil.

4. Season with salt and pepper.

Tomato Salsa

1. Mix the tomatoes, red onion, coriander and juice of one lime together. Season with salt and freshly cracked black pepper.

2. Put the nachos in the oven for approx 10 minutes until the cheese has melted. Serve with the guacamole, tomato salsa, crème fraiche followed by dollops of Ballymaloe Jalapeno Pepper Relish. Sprinkle finely sliced spring onions on top.

 
Ballymaloe Pepper Relish
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SuperValu Lightly Salted Tortilla Chips Bag
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SuperValu Mature Red Cheddar Cheese Grated
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Avonmore Fresh Cream
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SuperValu Loose Tomatoes
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SuperValu Fresh Coriander
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SuperValu Olive Oil
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Signature Tastes Ripe Avocado
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SuperValu Mixed Chillies
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