Sheet Pan Nachos
with Lime Crema and DIY Pico de Gallo
Nachos in no time! Nothing beats a loaded nacho plate piled high with all your favourite fixings. Creamy guacamole, fresh pico de gallo and a tangy lime crema complete this pre-dinner picture.
The quantities provided above are averages only.
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
(May contain Sesame, Milk)
2 unit(s)
Tomato
1.5 cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Lime
2 unit(s)
Sour Cream
(Contains Milk)
6 tbsp
Guacamole
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
7 g
Parsley
1 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Jalapeño
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Finely chop shallot
- Core, then finely chop jalapeño, removing seeds for less heat.
- 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.
- Sprinkle mozzarella and cheddar over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
- Meanwhile, combine sour cream, 1 tsp lime zest, 1 1/2 tsp lime juice and 2 tsp water in a small bowl. Season with salt, then stir to combine.
- Add tomatoes, shallots, jalapeños, garlic, half the cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a medium bow (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.
- Combine guacamole, any remaining lime juice and any remaining lime zest in another small bowl, then stir to combine.
- Remove nachos from the oven and drizzle lime crema over top.
- Sprinkle pico de gallo and remaining cilantro over top.
- Serve nachos directly on the baking sheet.
- Serve guacamole on the side for dolloping over top.
