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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

4.5(19)

Michael SteadmanUpdated on March 28, 2026

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Calories

:

718 kcal

Protein

:

18g protein

Total

:

20 minutes

Difficulty

:

Easy

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)3004 kJ

Energy (kcal)718 kcal

Fat43.1 g

of which saturates22.8 g

Carbohydrate64 g

of which sugars6.6 g

Protein18 g

Salt2 g

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

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 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

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 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

3

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.

Enjoy!

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