Method

1. Preheat a grill to medium heat

2. Meanwhile, mix the tomatoes, 1 tbsp lime juice, chilli, onion, coriander and olive oil in a small serving bowl

3. Season and set aside

4. Using a sharp knife, cut the avocado in half, lengthways around the stone

5. Pull apart and scoop out the flesh with a small spoon, discarding the stone

6. Mash the avocado with the remaining lime juice, garlic and 1 tbsp soured cream and season. Spoon into a small serving bowl and sprinkle with the cayenne; set aside

7. In a shallow ovenproof dish, layer the tortilla chips, Smoked Red Fox cheese and jalapeños, ensuring that most of the tortilla chips on top are covered with cheese

8. Cook under the grill for 1 minute or until the Smoked Red Fox cheese is melted and bubbling

9. Scatter with coriander leaves and serve straight away with the salsa, guacamole and extra soured cream