Sheet Pan Nachos
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.
Allergens:
Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 4 people
170 g
Tortilla Chips
2 unit(s)
Tomato
1.5 cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Lime
1 unit(s)
Sour Cream
6 tbsp
Guacamole
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
7 g
Cilantro
1 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Jalapeño
Not included in your delivery
0.06 tsp
Salt*
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Calories520 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate39 g
Sugar4 g
Dietary Fiber7 g
Protein19 g
Cholesterol35 mg
Sodium820 mg
Trans Fat0.5 g
Potassium500 mg
Calcium750 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
•Zester
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Bowl
•Small Bowl
Instructions
1
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Finely chop shallot
- Core, then finely chop jalapeño, removing seeds for less heat.
- Zest, then juice lime.
- Roughly chop cilantro.
2
- 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.
3
- 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 cilantro, 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.
4
- 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 cilantro over top.
- Serve nachos directly on the baking sheet.
- Serve guacamole on the side for dolloping over top.
