What are the main ingredients in CLASSIC CHEESY NACHOS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

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. 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!

What should be prepared from my kitchen to make CLASSIC CHEESY NACHOS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

CLASSIC CHEESY NACHOS

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.

CLASSIC CHEESY NACHOS

with homemade guacamole & a creamy chilli relleno

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 30 minutes

Ingredients:

Avocado
Cooked Chopped Tomato
Corn
Corn Nachos
Creme Fraiche
Fresh Chives
Grated Cheese Mix
Jalapeño
Jalapeños
Kidney Beans
Lemon
Lemons
NOMU Mexican Rub
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

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!

Red Onion - 1
NOMU Mexican Rub - 15ml
Cooked Chopped Tomato - 100g
Kidney Beans - 120g
Crème Fraîche - 25ml
Grated Cheese Mix - 50g
Jalapeño - 1
Corn - 50g
Lemon - 1
Corn Nachos - 80g
Avocado - 1
Fresh Chives - 3g

Download the Recipe

Serves 2

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!

Red Onion - 1
Kidney Beans - 1
NOMU Mexican Rub - 30ml
Cooked Chopped Tomato - 200g
Crème Fraîche - 50ml
Grated Cheese Mix - 100g
Jalapeños - 2
Corn - 100g
Lemon - 1
Corn Nachos - 160g
Avocado - 1
Fresh Chives - 5g

Download the Recipe

Serves 3

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!

Red Onion - 1
Kidney Beans - 1
NOMU Mexican Rub - 30ml
Cooked Chopped Tomato - 200g
Crème Fraîche - 50ml
Grated Cheese Mix - 100g
Jalapeños - 2
Corn - 100g
Lemon - 1
Corn Nachos - 160g
Avocado - 1
Fresh Chives - 5g

Download the Recipe

Serves 4

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!