240 g Nacho chips

250 g good quality store-bought Guacamole 

800 g (2 Jars) Peppadew® Green Pepper and garlic pasta sauce

125 g Cheddar cheese, grated

125 g Mozzarella cheese, grated

125 ml Sour cream

2 tbsp Coriander, freshly chopped for garnish


Preheat oven to grill

Place nachos on baking sheet, layer with the Peppadew® Green Pepper and garlic pasta sauce, followed by the cheddar cheese and then the mozzarella cheese.

Place under the grill for 5 min (or until cheese has melted).

Remove and serve hot, topped with Guacamole, sour cream and fresh coriander.

Chef’s tips: 

Add some chopped fresh chilli into the sauce for extra heat

Add some grilled lime halves for zesty flavour