TKTK 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.
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.
Ingrédients
170 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
2 pièce(s)
Tomate
1.5 tasse(s)
Mozzarella, râpée
(Contient Lait)
½ tasse(s)
Cheddar, râpé
(Contient Lait)
2 pièce(s)
Lime
1 pièce(s)
Crème sure
6 cs
Guacamole
8 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
7 g
Coriandre
1 pièce(s)
Gousses d'ail
1 pièce(s)
Échalote
1 pièce(s)
Jalapeno
Pas inclus dans votre livraison
1.5 cs
Huile*
0.06 cc
Sel*
¼ cc
Sucre*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.