What are the main ingredients in Loaded Cheesy Nachos?

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

What is the nutritional information of Loaded Cheesy Nachos?

Calories: 1142, Carbs: 109 grams, Fat: grams, Protein: 40.8 grams, Sugar: 20.3 grams, Salt: 1914 grams

How do I prepare Loaded Cheesy Nachos?

SPRUCE IT UP: In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season. 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 onion for 3-4 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 80ml of water. Allow to simmer for 7-8 minutes until thickened, stirring occasionally. IT’S GONNA GUAC YOUR WORLD!: For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in! CHIP CHIP HOORAY!: Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted. COMPLETE THE FILLING: Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.

What should be prepared from my kitchen to make Loaded Cheesy Nachos?

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

Loaded Cheesy Nachos

A nacho dinner extravaganza, with all the usual guests: a tangy guacamole, a cluster of corn nachos, strings of melty cheese, a spicy kidney bean and corn chilli, and sliced jalapeño.

Loaded Cheesy Nachos

with ready-made guacamole & fresh chives

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Corn
Fresh Chives
Grated Mozzarella & Cheddar Cheese
Guacamole
Heirloom Corn Nachos
Kidney Beans
Lemon
Lemons
NOMU Mexican Spice Blend
Pickled Jalapeño
Pickled Jalapeños
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 onion for 2-3 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 50ml of water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on a plate. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!

Red Onion - 1
NOMU Mexican Spice Blend - 15ml
Cooked Chopped Tomato - 100g
Kidney Beans - 120g
Corn - 80g
Lemon - 1
Heirloom Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese - 80g
Guacamole - 80g
Fresh Chives - 4g
Pickled Jalapeño - 1

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 onion for 3-4 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 80ml of water. Allow to simmer for 7-8 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!

Red Onion - 1
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomato - 200g
Kidney Beans - 240g
Corn - 160g
Lemon - 1
Heirloom Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese - 160g
Guacamole - 160g
Fresh Chives - 8g
Pickled Jalapeños - 2

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 onion for 4-5 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 100ml of water. Allow to simmer for 8-9 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!

Red Onions - 2
NOMU Mexican Spice Blend - 45ml
Cooked Chopped Tomato - 300g
Kidney Beans - 360g
Corn - 240g
Lemons - 2
Heirloom Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese - 240g
Guacamole - 240g
Fresh Chives - 12g
Pickled Jalapenos - 3

Download the Recipe

Serves 4

NACHO FILLING
Preheat the oven to 200°C. Place a large pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 120ml of water. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!