Sheet Pan Nachos
Serves 4 | with Lime Crema and DIY Pico de Gallo
Nachos in no time! Nothing beats a loaded nacho plate piled high with all your favourite fixings. Creamy guacamole, fresh pico de gallo and a tangy lime crema complete this pre-dinner picture.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mozzarella Cheese, shredded
Cheddar Cheese, shredded
Enchilada Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450ºF. Wash and dry all produce.Heat Guide for Step 3: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic.Finely chop shallotCore, then finely chop jalapeño, removing seeds for less heat. Zest, then juice lime.Roughly chop parsley.
Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min.
Sprinkle mozzarella and cheddar over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.Meanwhile, combine sour cream, 1 tsp lime zest, 1 1/2 tsp lime juice and 2 tsp water in a small bowl. Season with salt, then stir to combine. Add tomatoes, shallots, jalapeños, garlic, half the parsley, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a medium bow (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.
Combine guacamole, any remaining lime juice and any remaining lime zest in another small bowl, then stir to combine.Remove nachos from the oven and drizzle lime crema over top. Sprinkle pico de gallo and remaining parsley over top. Serve nachos directly on the baking sheet.Serve guacamole on the side for dolloping over top.