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.
Add some chopped fresh chilli into the sauce for extra heat
Add some grilled lime halves for zesty flavour