Quick and Easy Layered Nacho Dip
with Roasted Poblanos and Cheddar Cheese
This layered nacho dip is loaded with all your favourite toppings including guacamole, cheddar cheese, salsa and sour cream for an ultimate appetizer that pairs great with crunchy spiced chips.
Allergènes:
Lait
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
6 cs
Guacamole
½ tasse(s)
Cheddar, râpé
(Contient Lait)
85 g
Croustilles de maïs
1 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
1 pièce(s)
Crème sure
1 pièce(s)
Piment fort
Informations nutritionnelles
Énergie (kcal)440 kcal
Graisses27 g
dont saturés8 g
Glucides40 g
dont sucres4 g
Fibres8 g
Protéines11 g
Cholestérol25 mg
Sel790 mg
Gras Trans0.4 g
Potassium550 mg
Calcium300 mg
Fer1.8 mg
Instructions
1
- Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
- Add poblanos, 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
2
- Add tortillas chips, half the enchilada spice blend to a parchment-lined baking sheet. Season with salt, then gently toss to coat.
- Toast in the middle of the oven until tortilla chips are warmed through, 5-6 min.
3
- Spread sour cream along the base of a 9x5-inch baking dish. Dollop guacamole over top and use the back of a spoon or spatula to spread it out.
- Sprinkle cheddar cheese over top, then top with roasted poblanos.
4
- Transfer spiced chips to a serving platter.
- Serve layered nacho dip alongside.