Loaded Cheesy Nachos

12 mins 4


  • 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 avocados
    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

The Cheese

Smoked Red Fox


  1. Preheat a grill to medium heat. Mix the tomatoes, 1 tbsp lime juice, chilli, onion, coriander and olive oil in a small serving bowl.
  2. 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.

  3. 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.

  4. 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.