Ingredients
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
Method
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