Caribbean recipe for 4 people, takes only 25 mins; recipe has olive oil, red onion, chilli, chopped tomato, tomato sauce, allspice, tortilla chip, jalapeno chilli, mozzarella, coriander, guacamole and soured cream.
Reggae reggae nachos
Course: Caribbean
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: small handful coriander, chopped
- Olive Oil: 2 tsp olive oil
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 1 red onion, diced
- Soured Cream: 1/2 x 300ml pot soured cream
- Tortilla Chip: 2 x 200g bags tortilla chip
- Chilli: 1/2 Scotch bonnet chilli, deseeded and finely chopped
- Mozzarella: 2 x 125g balls mozzarella, torn
- Guacamole: 230g tub fresh guacamole
- Allspice: 1/2 tsp allspice
- Jalapeno Chilli: 200g jar sliced jalapeno chilli
- Tomato Sauce: 1/2 x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
Directions
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
- Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapenos and mozzarella.
- Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.
