Cheesy Nacho Chips and Dip
Serves 4 | with Guacamole and Homemade Pico de Gallo
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.
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
serving amount
170 g
Tortilla Chips
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
8 g
Enchilada Spice Blend
Not included in your delivery
tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories330 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate35 g
Sugar4 g
Dietary Fiber6 g
Protein8 g
Cholesterol15 mg
Sodium570 mg
Trans Fat0.3 g
Potassium350 mg
Calcium200 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Zester
•Baking Sheet
•Measuring Spoons
•Small Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
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