Preparation time: |
10 mins |
Cooking time: |
5 mins |
Serves: |
6-10 |
Preheat the grill to 200°C. In a medium bowl roughly mash the avocadoes, add the lime juice and a pinch of salt and mix to combine.
On a large baking tray spread out the corn chips and top with grated cheese. Place under the grill for 3-5 minutes, or until the cheese has melted. Transfer the corn chips to a large serving platter. Top with sour cream, Beerenberg Green Tomato and Jalapeño Relish, fresh tomato, guacamole, coriander and chilli.