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Cheesy Nachos with Salsa and Limey Sour Cream

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
808 kcal
Protein
: 
19.5g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people

125 grams

Baby Plum Tomatoes

½ pinch

Chilli Flakes

1 unit(s)

Avocado

150 grams

Sweetcorn

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Lime

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1.5 tbsp

Olive Oil for the Salsa

Energy (kJ)3380 kJ
Energy (kcal)808 kcal
Fat48.7 g
of which saturates20.8 g
Carbohydrate61.3 g
of which sugars8.8 g
Dietary Fibre6.6 g
Protein19.5 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 200°C. Using some scissors, cut each tortilla into eight triangles.

b) Drain and rinse the sweetcorn in a sieve.

c) Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart.

d) Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks

e) Zest and halve the lime, squeeze the lime juice into a large bowl and add the olive oil (see ingredients for amount).

f) Season with salt, pepper and a pinch of sugar and stir to combine.

g) Quarter the tomatoes and add them to the bowl. Mix together.

2

a) Place the tortilla chips on 2 baking trays in a single layer and drizzle over some oil. Season with salt and pepper.

b) Bake in your oven until golden, 4-5 mins. Tip: Keep an eye on them to make sure they don't burn!

c) Meanwhile, grate the cheese.

d) Pop the sour cream in a bowl and add the lime zest. Season with salt and pepper and mix together.

e) Add the avocado and sweetcorn to the bowl with the tomatoes. Add a pinch of chilli flakes (careful they're hot!) and mix together.

3

a) Once golden, pop all the tortilla chips on one baking tray so they are slightly piled up.

b) Switch your oven to grill setting and sprinkle the cheese over the tortilla chips.

c) Grill until the cheese is golden, 2-3 mins.

d) Sprinkle the salsa over the cheesy tortilla chips and spoon over the sour cream.

e) Share and enjoy!

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