Name: Reggae reggae nachos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tsp olive oil; 1 red onion diced; ½ Scotch bonnet chilli deseeded and finely chopped; 400g can chopped tomato; ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco; ½ tsp allspice; 2 x bags tortilla chip; 200g jar sliced jalapeno chilli; 2 x balls mozzarella torn; small handful coriander chopped; 230g tub fresh guacamole; ½ x 300ml pot soured cream

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Reggae reggae nachos

Reggae reggae nachos

Levi Roots

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.30 ratingsRate

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These nachos are a great crowd-pleaser, perfect for sharing with friends over a cocktail

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 red onion

diced
½ Scotch bonnet chilli

deseeded and finely chopped
400g can chopped tomato
½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce

with a good splash Tabasco
½ tsp allspice
2 x bags tortilla chip
200g jar sliced jalapeno chilli
2 x balls mozzarella

torn
small handful coriander

chopped
230g tub fresh guacamole
½ x 300ml pot soured cream

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Nutrition: per serving

kcal871
fat52g
saturates14g
carbs83g
sugars21g
fibre9g
protein24g
salt5.16g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
step 2

Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.
step 3

Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.

Recipe from Good Food magazine, August 2009

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A star rating of 4.3 out of 5.30 ratings

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