Nachos with cheese sauce and salsa

Name: Nachos with cheese sauce and salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tomatoes; 6-7 Stem(s) Coriander; 1 Organic Lime; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Cheddar cheese; 50 g Parmesan cheese; 1 Onion; 1 Garlic clove; 50 g pickled red and green jalapeños, in slices; 300 ml Milk; 200 g grated pizza cheese; 2 (125 g each) bags of tortilla chips (nacho); 7-10 Tbsp Chili Flakes

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tomatoes
6-7 Stem(s) Coriander
1 Organic Lime
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Cheddar cheese
50 g Parmesan cheese
1 Onion
1 Garlic clove
50 g pickled red and green jalapeños, in slices
300 ml Milk
200 g grated pizza cheese
2 (125 g each) bags of tortilla chips (nacho)
7-10 Tbsp Chili Flakes

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash coriander, shake dry, pluck leaves from the stalks and chop. Wash lime hot, grate dry and grate peel. Halve lime and squeeze 1 half. Mix tomato cubes, 3 tbsp. oil, coriander, lime zest and juice, season with salt, pepper and sugar.
2
Grate cheddar and parmesan. Peel onion and garlic, dice finely. Heat 1 tablespoon of oil in a coated frying pan. Fry the onion, garlic and jalapeños in it. Deglaze with milk, simmer for 1-2 minutes at low heat. Melt the cheese bit by bit, stirring constantly. When the cheese has reached a smooth consistency, remove the pan from the heat and season with salt if necessary
3
Arrange nachos, jalapeños and cheese sauce in bowls, sprinkle with chilli flakes. Add the tomato salsa