There’s a certain knack to hitting Nachos on the head, and we’ve cracked it.
Our salsas are the secret!
175g packet of plain tortilla chips
225g Hot & Spicy Salsa (or if you can’t handle the heat try Classic Salsa)
A few sliced spring onions
A good chunk of cheese
A pinch of crushed chilli flakes
Soured cream and guacamole (optional)
- Tip the tortilla chips onto a baking tray, pour over a few chopped spring onions.
- Grate over a good chunk of cheese (fontina is perfect, but cheddar does the trick). Add a pinch of crushed chilli flakes, then put the tray under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream and guacamole, and tuck in!