Mexican Style Nachos

Name: Mexican Style Nachos
Total time: 35 min
Yield: 4
Cuisine: American, Latin America, Central America, Mexican
Ingredients: 6 large tomatoes (deseeded and chopped); 2 red chili peppers (chopped); 1 small onion (finely sliced); 1 dash Tabasco sauce; 2 cloves garlic cloves (finely chopped); 1 large Lime (juice); 1 Tbsp finely chopped cilantro; 1 Tbsp extra virgin olive oil; salt (to taste); 3 mild chili peppers (chopped); 1 Tbsp finely chopped cilantro; salt (to taste); 1 onion (finely chopped); 0.5 Lime (juice); 3 ripe Avocados; 14 ozs Tortilla chip; 2 cups grated Cheddar cheese; cilantro

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Health Score:

8,7 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 35 min.

Ready in

Healthy, because

Even smarter

Nachos are not considered to be the most healthy food, but they still provide a number of nutrients that are extremely important to include in our diets such as carbohydrates, fats, protein, vitamins, and fiber.

You can serve these as an appetizer or as a main dish, just adjust the serving size accordingly.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the salsa: 6 large tomatoes (deseeded and chopped); 2 red chili peppers (chopped); 1 small onion (finely sliced); 1 dash Tabasco sauce; 2 cloves garlic cloves (finely chopped); 1 large Lime (juice); 1 Tbsp finely chopped cilantro; 1 Tbsp extra virgin olive oil; salt (to taste)

For the guacamole: 3 mild chili peppers (chopped); 1 Tbsp finely chopped cilantro; salt (to taste); 1 onion (finely chopped); ½ Lime (juice); 3 ripe Avocados

For the nachos: 14 ozs Tortilla chip; 2 cups grated Cheddar cheese

To garnish: cilantro

How healthy are the main ingredients?

garlic clove olive oil tomato onion Lime salt

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Product recommendation

Free from nuts. Make sure you use ripe avocados for the guacamole. Test by squeezing the end which should yield to slight pressure.

Preparation steps

For the salsa: mix together all the ingredients until well combined. Leave to stand for 10 minutes.

For the guacamole: pound the chiles, cilantro salt, and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.

Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well. Cover and chill for 10 minutes.

For the nachos: preheat the oven to 375F.

Put the tortilla chips into a large ovenproof dish. Scatter over half the salsa and all the grated cheese. Cook for about 5 minutes, until the cheese has melted.

Put the remaining salsa in a serving bowl. Put the guacamole in a serving bowl. Serve with the nachos and garnish with cilantro.