eCook Meal
CLASSIC CHEESY NACHOS
with homemade guacamole & a creamy chilli relleno
A Nacho Dinner Extravaganza, with all the usual guests: a classy, tangy guacamole, a cluster of corn nachos, spicy kidney beans, strings of melty cheese, and a sassy jalapeño stuffed with crème fraîche.
Serving guide
Choose your portion size.
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced red onion for 2-3 minutes until soft. Add the Mexican Rub to taste and fry for another minute. Add the cooked chopped tomatoes, drained kidney beans, and 50ml of water. Stir to combine and allow to simmer for 4-5 minutes until thickened.
STUFF YOUR CHILLI
While the nacho sauce is reducing, make your chilli relleno! First, combine the crème fraîche with 1 tbsp of the grated cheese. Make a horizontal incision along one side of the Jalapeño, keeping the stem intact. It should be just deep enough to allow you to remove and discard the seeds. Stuff the deseeded jalapenõ with the crème fraîche and cheese mixture and set aside.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn, a squeeze of Lemon juice, and some sweetener of choice to taste. Season to taste and remove the pan from the heat.
GET YOUR BAKE ON
Spread a layer of Corn nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over half of the remaining grated cheese. Repeat this process once more to create another layer of each, using up the rest of the grated cheese. Place the chilli relleno on top of the nachos, pop the tray in the oven, and bake for 6-8 minutes until the cheese has melted.
AVO GLORY
While the nachos are in the oven, halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and place in a bowl. Mash with a fork until it forms a chunky guacamole. Add three-quarters of the chopped chives, a squeeze of lemon juice to taste, and some seasoning. Mix well to combine.
NACHO TIME!
For serving, you can eat the cheesy Corn nachos right out of the tray, or dish up on a plate. Dollop with the homemade guacamole and any remaining crème fraîche and cheese mixture. Top with the chilli relleno and sprinkle over the remaining chopped chives. Serve with a Lemon wedge on the side and get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced red onion for 3-4 minutes until soft. Add the Mexican Rub to taste and fry for another minute. Add the cooked chopped tomatoes, drained kidney beans, and 80ml of water. Stir to combine and allow to simmer for 7-8 minutes until thickened.
STUFF YOUR CHILLIES
While the nacho sauce is reducing, make your chilli rellenos! First, combine the crème fraîche with 2 tbsp of the grated cheese. Make a horizontal incision along one side of each Jalapeño, keeping the stems intact. It should be just deep enough to allow you to remove and discard the seeds. Stuff the deseeded jalapenõs with the crème fraîche and cheese mixture and set aside.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn, a squeeze of Lemon juice, and some sweetener of choice to taste. Season to taste and remove the pan from the heat.
GET YOUR BAKE ON
Spread a layer of Corn nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over half of the remaining grated cheese. Repeat this process once more to create another layer of each, using up the rest of the grated cheese. Place the chilli rellenos on top of the nachos, pop the tray in the oven, and bake for 6-8 minutes until the cheese has melted.
AVO GLORY
While the nachos are in the oven, halve the Avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Mash with a fork until it forms a chunky guacamole. Add three-quarters of the chopped chives, a squeeze of lemon juice to taste, and some seasoning. Mix well to combine.
NACHO TIME!
For serving, you can eat the cheesy Corn nachos right out of the tray, or dish them up per potion. Dollop with the homemade guacamole and any remaining crème fraîche and cheese mixture. Top with the chilli rellenos and sprinkle over the remaining chopped chives. Serve with a Lemon wedge on the side and get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced red onion for 3-4 minutes until soft. Add the Mexican Rub to taste and fry for another minute. Add the cooked chopped tomatoes, drained kidney beans, and 80ml of water. Stir to combine and allow to simmer for 7-8 minutes until thickened.
STUFF YOUR CHILLIES
While the nacho sauce is reducing, make your chilli rellenos! First, combine the crème fraîche with 2 tbsp of the grated cheese. Make a horizontal incision along one side of each Jalapeño, keeping the stems intact. It should be just deep enough to allow you to remove and discard the seeds. Stuff the deseeded jalapenõs with the crème fraîche and cheese mixture and set aside.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn, a squeeze of Lemon juice, and some sweetener of choice to taste. Season to taste and remove the pan from the heat.
GET YOUR BAKE ON
Spread a layer of Corn nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over half of the remaining grated cheese. Repeat this process once more to create another layer of each, using up the rest of the grated cheese. Place the chilli rellenos on top of the nachos, pop the tray in the oven, and bake for 6-8 minutes until the cheese has melted.
AVO GLORY
While the nachos are in the oven, halve the Avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Mash with a fork until it forms a chunky guacamole. Add three-quarters of the chopped chives, a squeeze of lemon juice to taste, and some seasoning. Mix well to combine.
NACHO TIME!
For serving, you can eat the cheesy Corn nachos right out of the tray, or dish them up per potion. Dollop with the homemade guacamole and any remaining crème fraîche and cheese mixture. Top with the chilli rellenos and sprinkle over the remaining chopped chives. Serve with a Lemon wedge on the side and get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced red onion for 4-5 minutes until soft. Add the Mexican Rub to taste and fry for another minute. Add the cooked chopped tomatoes, drained kidney beans, and 120ml of water. Stir to combine and allow to simmer for 8-10 minutes until thickened.
STUFF YOUR CHILLIES
While the nacho sauce is reducing, make your chilli rellenos! First, combine the crème fraîche with 4 tbsp of the grated cheese. Make a horizontal incision along one side of each Jalapeño, keeping the stems intact. It should be just deep enough to allow you to remove and discard the seeds. Stuff the deseeded jalapenõs with the crème fraîche and cheese mixture and set aside.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn, a squeeze of Lemon juice, and some sweetener of choice to taste. Season to taste and remove the pan from the heat.
GET YOUR BAKE ON
Spread a layer of Corn nachos over the bottom of a roasting tray. (Use two trays if necessary to keep the layers to the recommended number.) Evenly spoon over half of the nacho sauce and scatter over half of the remaining grated cheese. Repeat this process once more to create another layer of each, using up the rest of the grated cheese. Place the chilli rellenos on top of the nachos, pop the tray in the oven, and bake for 6-8 minutes until the cheese has melted.
AVO GLORY
While the nachos are in the oven, halve the avocados and remove the pips. Scoop out the Avocado flesh and place in a bowl. Mash with a fork until it forms a chunky guacamole. Add three-quarters of the chopped chives, a squeeze of lemon juice to taste, and some seasoning. Mix well to combine.
NACHO TIME!
For serving, you can eat the cheesy Corn nachos right out of the tray, or dish them up per potion. Top the cheesy nachos with the chilli rellenos. Dollop with the homemade guacamole and any remaining crème fraîche and cheese mixture. Top with the chilli rellenos and sprinkle over the remaining chopped chives. Serve with a Lemon wedge on the side and get stuck in!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CLASSIC CHEESY NACHOS?
The preparation time for CLASSIC CHEESY NACHOS with homemade guacamole & a creamy chilli relleno is between 20 and 35 minutes.
What is the total time required to make CLASSIC CHEESY NACHOS with homemade guacamole & a creamy chilli relleno?
The total time required to make CLASSIC CHEESY NACHOS with homemade guacamole & a creamy chilli relleno is between 25 and 30 minutes.
How many servings does CLASSIC CHEESY NACHOS provide?
4 servings
What are the main ingredients in CLASSIC CHEESY NACHOS?
Avocado, Cheese Mix, Corn, Corn Nachos, Creme Fraiche, Fresh Chives, Jalapeño, Kidney Beans, Lemon, NOMU Mexican Rub, Red Onion, Tomato
What is the nutritional information of CLASSIC CHEESY NACHOS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CLASSIC CHEESY NACHOS?
AVO GLORY: While the nachos are in the oven, halve the avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Mash with a fork until it forms a chunky guacamole. Add three-quarters of the chopped chives, a squeeze of lemon juice to taste, and some seasoning. Mix well to combine. GET YOUR BAKE ON: Spread a layer of corn nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over half of the remaining grated cheese. Repeat this process once more to create another layer of each, using up the rest of the grated cheese. Place the chilli rellenos on top of the nachos, pop the tray in the oven, and bake for 6-8 minutes until the cheese has melted. NACHO TIME!: For serving, you can eat the cheesy corn nachos right out of the tray, or dish them up per potion. Dollop with the homemade guacamole and any remaining crème fraîche and cheese mixture. Top with the chilli rellenos and sprinkle over the remaining chopped chives. Serve with a lemon wedge on the side and get stuck in! COMPLETE THE FILLING: Once the sauce has thickened, stir through the corn, a squeeze of lemon juice, and some sweetener of choice to taste. Season to taste and remove the pan from the heat. NACHO FILLING: Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced red onion for 3-4 minutes until soft. Add the Mexican Rub to taste and fry for another minute. Add the cooked chopped tomatoes, drained kidney beans, and 80ml of water. Stir to combine and allow to simmer for 7-8 minutes until thickened. STUFF YOUR CHILLIES: While the nacho sauce is reducing, make your chilli rellenos! First, combine the crème fraîche with 2 tbsp of the grated cheese. Make a horizontal incision along one side of each jalapeño, keeping the stems intact. It should be just deep enough to allow you to remove and discard the seeds. Stuff the deseeded jalapenõs with the crème fraîche and cheese mixture and set aside.
What should be prepared from my kitchen to make CLASSIC CHEESY NACHOS?
Avocado, Cheese Mix, Corn, Corn Nachos, Creme Fraiche, Fresh Chives, Jalapeño, Kidney Beans, Lemon, NOMU Mexican Rub, Red Onion, Tomato
How many calories does CLASSIC CHEESY NACHOS have?
calories
How much fat content does CLASSIC CHEESY NACHOS have?
grams