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Herby Tortilla Chips & Cheesy Queso Style Dip

Herby Tortilla Chips & Cheesy Queso Style Dip

Sharing Dish | with Coriander-Lime Soured Cream and Smashed Avocado

4.5(12)

Michael SteadmanUpdated on March 28, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

711 kcal

Protein

:

17.9g protein

Total

:

20 minutes

Difficulty

:

Medium

Veggie

Allergens:

Cereals containing gluten
Milk

Scoop up something delicious with these easy tortilla chips and a tasty trio of dips. Creamy guacamole, cheesy queso sauce and zesty soured cream, all whipped up in a matter of minutes to enjoy as an appetiser or served alongside our Mexican inspired dishes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

60 grams

Red Leicester

(Contains: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Lime

1 bunch(es)

Coriander

75 grams

Soured Cream

(Contains: Milk)

1 pot(s)

Smashed Avocado

Nutritional information

Energy (kJ)2975 kJ

Energy (kcal)711 kcal

Fat43.3 g

of which saturates22.8 g

Carbohydrate60 g

of which sugars6.2 g

Dietary Fibre7.6 g

Protein17.9 g

Salt2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Bowl

•Grater

•Small sauce pan

Instructions

Bake your Spiced Tortilla Chips

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut each tortilla into 8 triangles (use scissors if easier).

c) Place on a large baking tray in a single layer and drizzle with oil. Sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Make the Queso Style Dip

2

a) Meanwhile, grate the Red Leicester.

b) Pop a small saucepan on medium heat and add the creme fraiche and grated cheese.

c) Gently heat, stirring occasionally, until the cheese has melted and the sauce has warmed through, 3-4 mins. Season with pepper.

d) While the sauce warms, zest the lime into a small serving bowl, then halve the lime. Roughly chop the coriander.

Finish and Serve

3

a) Combine the soured cream, coriander and a squeeze of lime in the bowl of lime zest. Season to taste.

b) Pop your warmed queso style dip and smashed avocado into 2 separate serving bowls.

c) Arrange your herby baked tortilla chips on a serving platter alongside your trio of dips for scooping.

Enjoy!

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