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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 Steadman
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
: 
718 kcal
Protein
: 
18g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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
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.
•Baking Tray
•Bowl
•Grater
•Small sauce pan

Instructions

PDF
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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