Ultimate Tex-Mex Layered Dip as an extra
Serves 4
Layered dips are a crowd favourite for a reason: there's something for everyone! We've included creamy guacamole, tangy sour cream, fresh pico de gallo, cheddar cheese and pickled jalapeños in ours for a fun shareable appetizer.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Tortilla Chips
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
3 unit(s)
Sour Cream
(Contains Milk)
9 tbsp
Guacamole
2 unit(s)
Tomato
1 unit(s)
Shallot
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Jalapeño
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, jalapeños, 2 tbsp water and 2 tsp sugar to a small pot. (NOTE: Reference heat guide.) Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Cut tomatoes into 1/4-inch pieces.
- Peel, halve, then finely chop shallot
- Zest, then juice lime.
- Roughly chop cilantro.
- 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.
- Add tomatoes, shallots, cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to another small bowl. Season with salt and pepper, then toss to combine.
- Combine sour cream, Tex-Mex paste and 1 tsp water in another small bowl.
- Drain pickled jalapeños, then roughly chop.
- Spread guacamole over the bottom of a serving dish, then sprinkle cheddar cheese over top.
- Dollop Tex-Mex sour cream over top of cheese, then spread into an even layer. Sprinkle Monterey Jack cheese over top.
- Scatter pico de gallo over top of cheese, then top with pickled jalapeños.
- Serve spiced tortilla chips on the side for dipping.