Cheesy Nacho Chips and Dip

Name: Cheesy Nacho Chips and Dip Serves 4 | with Guacamole and Homemade Pico de Gallo
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 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; tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

Serves 4 | with Guacamole and Homemade Pico de Gallo

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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

•Schwefeldioxide und Sulfite

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

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.

Bake tortilla chips and make pico de gallo

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.