Preparation time:
10 mins
Cooking time:
5 mins
Green Tomato and Jalapeño Nachos
By Anjelica Alanne
  • 2 avocados
  • Juice of 1 lime
  • Salt
  • 300g salted corn chips
  • 1 cup grated cheese
  • 100ml sour cream
  • 1 jar Beerenberg Green Tomato and Jalapeño Relish
  • 1 tomato, diced
  • ½ bunch coriander, roughly chopped
  • 1 red chilli, sliced

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.