Homemade Tortilla Chips and Dips

Name: Homemade Tortilla Chips and Dips with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for Sharing
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 Plain Taco Tortillas; 125 Baby Plum Tomatoes; 1 Coriander; 12 Red Wine Vinegar; 1 Spring Onion; 1 Lime; 150 Soured Cream; 2 Avocado; 1 Olive Oil for the Salsa

with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for Sharing

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Scoop up something delicious with these easy nachos and a tasty trio of dips. Creamy guacamole, fresh tomato salsa and zingy soured cream - all whipped up in a matter of minutes to enjoy as an appetiser or served alongside our Mexican inspired dishes.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Plain Taco Tortillas

(Contains: Cereals containing gluten)

125

Baby Plum Tomatoes

Coriander

Red Wine Vinegar

(Contains: Sulphites)

Spring Onion

Lime

150

Soured Cream

(Contains: Milk)

Avocado

Not included in your delivery

Olive Oil for the Salsa

Nutritional information

Energy (kcal)782 kcal

Energy (kJ)3272 kJ

Fat50.9 g

of which saturates16.9 g

Carbohydrate67 g

of which sugars9.8 g

Protein13.8 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Kitchen Shears

•Zester

•Small Bowl

Instructions

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. Season with salt and pepper. TIP: Use two baking trays if necessary.

d) Bake on the top shelf of your oven until lightly golden brown and crisp, 5-7 mins, then set aside. TIP: Keep an eye on them to make sure they colour evenly.

a) While the tortillas bake, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all). Both both into a small bowl.

b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set your salsa aside.

c) Trim and thinly slice the spring onion. Zest and halve the lime.

d) In another small bowl, mix together the lime zest and half the soured cream. Season to taste, mix well, then set the zesty soured cream aside.

a) Halve the avocado and remove the stone. Use a tablespoon to spoon the flesh out into another bowl and mash with the back of a fork.

b) Add the spring onion, a squeeze of lime juice and the remaining soured cream. Season to taste with salt and pepper, then mix well - guacamole made!

c) When ready, pop the tortilla chips onto a sharing plate. Serve the tomato salsa, guacamole and zesty soured cream in bowls alongside for dipping.

Enjoy!