Cheesy Nacho Chips and Dip
Serves 4 | with Guacamole and Homemade Pico de Gallo- Milk
- Sulphites
- Sesame
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Soy
- Tree nuts
- Wheat
These easy nacho-spiced tortilla chips pair perfectly with our zingy homemade pico de gallo and creamy guacamole. A dusting of sharp white cheddar adds an extra salty kick! Ingredients: Roma tomatoes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Shallot • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic.
Ingredients
170 g
Tortilla Chips
(May be present: Sesame, Milk)
9 tbsp
Guacamole
3 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
7 g
Cilantro
1 unit(s)
Lime
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Sesame, Milk, Mustard, Peanuts, Soy, Tree nuts, Wheat)
Not included in your delivery
tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450F.
- Wash and dry all produce.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Peel, halve, then cut shallot into 1/4-inch pieces.
- To a large parchment-lined baking sheet, add tortilla chips, 1 tbsp oil and Enchilada Spice Blend. Season with salt and pepper, then toss to combine.
- Sprinkle cheese over tortilla chips then bake in the middle of then oven for 1-3 min, until cheese has melted. (NOTE: Keep an eye on chips so they don't burn!)
- Meanwhile, to a small serving bowl, add tomatoes, shallot, half the cilantro, 1/2 tsp lime zest, 1/8 tsp sugar, 1/4 tsp garlic and 2 tsp lime juice. (NOTE: Add a little more garlic if you like things garlicky!) Season with salt and pepper, then toss to combine.
- Remove chips from the oven and transfer to a serving plate.
- Add guacamole and remaining lime juice to a small serving bowl, then stir to combine. Sprinkle remaining cilantro over top.
- Serve guacamole and pico de gallo alongside chips for dipping.
