Nachos with Cheese and Scallions
with sweet chili-sour cream sauce | to share
.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
300 g
Sweet chilli tortilla chips
100 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 bunch
Scallions
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
1 sachet(s)
Mexican-style spices
1 sachet(s)
Sweet chili sauce
Nutrition Values
Energy (kJ)4024 kJ
Calories962 kcal
Fat48.9 g
Saturated Fat14.6 g
Carbohydrate98.4 g
Sugar11.4 g
Dietary Fiber10.5 g
Protein25.3 g
Cholesterol15 mg
Salt4 g
Trans Fat0.1 g
Potassium200 mg
Calcium56.8 mg
Iron0.5 mg
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.
Utensils
•Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 180°C.
- Thinly slice the scallions.
2
- In a bowl, mix the sour cream with the sweet chilli sauce.
3
- Spread the tortilla chips over a parchment-lined baking sheet.
- Scatter half of the scallions over the chips, followed by the cheese and Mexican-style spices*.
- Dollop the sauce on top.
- Bake the nachos for 10 - 15 minutes, or until the cheese has melted.
*Take care, this ingredient is spicy! Use as preferred.
4
- Take the nachos out of the oven.
- Serve on the baking sheet or on a platter.
- Garnish with the rest of the scallions.
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