Nachos
Crispy tortilla chips topped with melted cheese, jalapeños, sour cream, and pico de gallo. The perfect snack!
20 min4 servingsMediumInternational
599kcal / serving
22.2 gprotein
36.2 gcarbs
40.3 gfat
Ingredients
- 200 grams Corn tortilla chips
- 150 grams Shredded Cheddar cheese
- 150 grams Shredded Monterey Jack cheese
- 50 grams Sliced jalapeños (canned or fresh)
- 100 grams Sour cream
- 100 grams Diced tomatoes
- 50 grams Diced red onion
- 25 grams Chopped fresh cilantro
- 1 tablespoon Lime juice
- 1 pinch Salt
Directions
- Preheat oven to 375°F. Prepare the pico de gallo by mixing tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Set aside.
- Place the tortilla chips in a single layer on a baking sheet.
- Cover the chips with a mixture of shredded Cheddar and Monterey Jack cheeses.
- Add the sliced jalapeños over the cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Serve immediately, topping with sour cream and pico de gallo.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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