Spiced Tortilla Chips & Trio of Dips
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Spiced Tortilla Chips & Trio of Dips

Spiced Tortilla Chips & Trio of Dips

with Queso Sauce, Zesty Soured Cream and Guac | Serves 2

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.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time15 minutes


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)


1 bunch(es)


75 grams

Soured Cream

(Contains Milk)

1 pot(s)

Smashed Avocado


Nutritional information

Energy (kJ)3004 kJ
Energy (kcal)718 kcal
Fat43.1 g
of which saturates22.8 g
Carbohydrate64 g
of which sugars6.6 g
Protein18 g
Salt1.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small sauce pan


Bake your Spiced Tortilla Chips

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 with 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 Dip

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 occassionaly, 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 bowl, then halve the lime. Roughly chop the coriander.


Finish and Serve

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

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

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


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