Loaded Cheesy Nachos
- 250g/9oz tomatoes, diced
6 tbsp lime juice
½ red onion, finely chopped
1 red chilli, roughly chopped
4 tbsp coriander, finely chopped
1-2 tbsp olive oil
2-4 garlic cloves, finely chopped
2 tbsp soured cream
2 x 200g/7oz bags tortilla chips
16 x jalapeños, roughly chopped
200g/7oz Belton Farm Smoked Red Fox
Smoked Red Fox
- Preheat a grill to medium heat. Mix the tomatoes, 1 tbsp lime juice, chilli, onion, coriander and olive oil in a small serving bowl.
Season and set aside. Using a sharp knife, cut the avocado in half, lengthways around the stone. Pull apart and scoop out the flesh with a small spoon, discarding the stone.
Mash the avocado with the remaining lime juice, garlic and 1 tbsp soured cream and season. Spoon into a small serving bowl and set aside.
In a shallow ovenproof dish, layer the tortilla chips, Smoked Red Fox and jalapeños, ensuring that most of the tortilla chips on top are covered with cheese. Cook under the grill for 1 minute or until the Smoked Red Fox is melted and bubbling. Scatter with coriander leaves and serve straight away with the salsa, guacamole and extra soured cream.