Mexican Tortilla Chip Dish

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Mexican Tortilla Chip Dish
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
1024
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,024 kcal(49 %)
Protein25.86 g(26 %)
Fat62.36 g(54 %)
Carbohydrates97.18 g(65 %)
Sugar added0 g(0 %)
Roughage12.07 g(40 %)
Vitamin A440.27 mg(55,034 %)
Vitamin D0.34 μg(2 %)
Vitamin E3.93 mg(33 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.51 mg(46 %)
Niacin10.02 mg(84 %)
Vitamin B₆0.76 mg(54 %)
Folate164.54 μg(55 %)
Pantothenic acid2.09 mg(35 %)
Biotin15.38 μg(34 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C185.71 mg(195 %)
Potassium1,342.81 mg(34 %)
Calcium509.32 mg(51 %)
Magnesium89.27 mg(30 %)
Iron3.2 mg(21 %)
Iodine25.37 μg(13 %)
Zinc3.42 mg(43 %)
Saturated fatty acids16.5 g
Cholesterol56.13 mg
Author of this recipe:

Ingredients

for
4
For the salsa
6
large tomatoes (deseeded and chopped)
2
red chile peppers (chopped)
1
small onion (finely sliced)
1 dash
2 cloves
garlic (finely chopped)
1
large Lime (juice)
1 tablespoon
finely chopped cilantro
1 tablespoon
extra virgin olive oil
salt (to taste)
For the guacamole
3
mild chile peppers (chopped)
1 tablespoon
finely chopped cilantro
salt (to taste)
1
onion (finely chopped)
½
Lime (juice)
3
For the nachos
14 ounces
2 cups
To garnish
How healthy are the main ingredients?
tomatoAvocado
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

1.
For the salsa: mix together all the ingredients until well combined. Leave to stand for 10 minutes.
2.
For the guacamole: pound the chillies, coriander, salt and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.
3.
Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well. Cover and chill for 10 minutes.
4.
For the nachos: preheat the oven to 220°C (200° fan) 425°F gas 7.
5.
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.
6.
Put the remaining salsa in a serving bowl. Put the guacamole in a serving bowl. Serve with the nachos and garnish with coriander.