Loaded Nachos with an Italian-Inspired Twist
with pesto rosso, mozzarella & tomato-basil salsa- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- May contain traces of allergens
- Selderij
Did you know that mozzarella takes its name from the Italian word mozzare, which describes the way that the cheese is torn to form spheres?
Ingredients
100 g
Passata
50 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Ā½ sachet(s)
Italian seasoning
Ā½ pack
Lentils
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
5 g
Fresh basil
(May be present: Selderij)
1 piece
Tomato
Ā½ piece
Onion
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
75 g
Sweet chilli tortilla chips
Ā¼ sachet(s)
BBQ spice rub
Not included in your delivery
Ā½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°C.
- Chop the onion and drain the lentils.
- Heat the olive oil in a frying pan over high heat and fry the onion for 2 minutes.
- Add the lentils, passata, Italian seasoning, BBQ rub* and pesto rosso. Mix well and fry for 2 more minutes. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer half of the lentil mixture to an oven dish and top with the tortilla chips (see Tip).
- Spread the rest of the lentil mixture over the chips.
- Top with the cheese and bake in the oven for 3 - 5 minutes, or until the cheese has melted.
Health Tip: this recipe is high in both salt and calories. If you're watching your intake of these, use just two thirds of the chips and keep the rest to use another time.
- Meanwhile, dice the tomato.
- Chop the basil into ribbons.
- In a small bowl, combine the tomato with half of the basil. Season to taste with salt and pepper.
- Serve the nachos on plates.
- Garnish with the sour cream, the tomato salsa and the rest of the basil.
