Reggae Reggae Nachos
Get ready for a fiery and flavorful fiesta with this scrumptious dish. A zesty tomato sauce with a hint of allspice envelops crispy tortilla chips, loaded with spicy jalapeños and gooey melted mozzarella. Topped with fresh coriander, this dish is bursting with bold flavors that will satisfy any craving for a delicious snack or appetizer. Serve with creamy guacamole and tangy soured cream on the side to complete this fantastic treat.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1 red onion , diced
- ½ Scotch bonnet chilli , deseeded and finely chopped
- 400g can chopped tomatoes
- ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
- ½ tsp allspice
- 2 x 200g bags tortilla chips
- 200g jar sliced jalapeno chillies
- 2 x 125g balls mozzarella , torn
- small handful coriander , chopped
- 230g tub fresh guacamole
- ½ x 300ml pot soured cream
Instructions
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
- Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.
- Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 871 calories
- Fat Content: 52 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 5.16 milligram of sodium
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