Reggae reggae nachos
These nachos are a great crowd-pleaser, perfect for sharing with friends over a cocktail
- Prep: 15 mins
Cook: 25 mins
- Serves 4
- Easy
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
-
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
and mozzarella.
-
Place in oven for about 15 mins
until cheese is melted. Scatter with
coriander. Serve with guacamole
and soured cream on the side.
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