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Reggae reggae nachos

Ingredients

  1. Step 1 2 tsp olive oil
  2. Step 2 1 red onion , diced
  3. Step 3 ½ Scotch bonnet chilli , deseeded and finely chopped
  4. Step 4 400g can chopped tomato
  5. Step 5 ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
  6. Step 6 ½ tsp allspice
  7. Step 7 2 x bags tortilla chip
  8. Step 8 200g jar sliced jalapeno chilli
  9. Step 9 2 x balls mozzarella , torn
  10. Step 10 small handful coriander , chopped
  11. Step 11 230g tub fresh guacamole
  12. Step 12 ½ x 300ml pot soured cream
Reggae reggae nachos
Calories: 871 Carbohydrate: 83 g Protein: 24 g Fat: 52 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 4

TAGS

Snack Starter Caribbean Josh Eagleton 30-60 minute 4 serving Baked nacho Caribbean Carribean Cheesy nacho Guacamole Jalapeno chilli Jalapeno chilly Levi Root Mexican Nacho Over 800 kcal Party food Snack Soured cream Starter Tomato sauce Tortilla chip Tortilla chip tortilla

Directions

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