Crispy homemade tortilla-style chips layered with creamy nacho sauce, melted cheddar, fresh salsa, jalapeños and a cool, tangy sour cream.
By Sarah Umair
Ingredients
For the Nachos
- 1 packet spring-roll pastry
- 1 cup grated cheddar cheese
- ½ cup iceberg lettuce, finely sliced
- ¼ cup jalapeño peppers, sliced
- ¼ cup black olives, sliced
For the Salsa
- ½ cup onion, finely chopped
- 1 cup tomato, finely chopped
- 2 tbsp coriander leaves, chopped
- 2 green chillies, chopped
- ½ cup chilli sauce
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tbsp ketchup
For the Sour Cream
- 1 cup heavy cream
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tsp coriander leaves, chopped (optional)
For the Nacho Sauce
- ½ cup heavy cream
- ½ cup milk
- ½ cup cheddar cheese
- 4 tbsp chilli sauce
Method
- Prepare the sour cream: Combine the heavy cream, salt and lemon juice in a lidded jar. Shake well, then leave in a warm place for 12–18 hours. Stir in the coriander leaves, if using, and refrigerate.
- Prepare the nacho sauce: Combine the heavy cream, milk, cheddar cheese and chilli sauce in a medium saucepan. Bring to a gentle simmer, stirring constantly, and cook for 5 minutes. Remove from the heat and set aside.
- Prepare the salsa: Combine the onion, tomato, coriander leaves, green chillies, chilli sauce, lemon juice, salt and ketchup in a bowl. Stir well and set aside.
- Preheat the oven to 180°C.
- Cut the spring-roll pastry into 2-inch triangles. Heat oil in a wok and fry the pastry triangles until golden brown and crisp. Drain on paper towels.
- Assemble the nachos: Arrange the fried chips in an ovenproof dish. Pour over the nacho sauce and sprinkle with the grated cheese. Bake for 5 minutes, or until the cheese has melted.
- Top with the salsa, lettuce, jalapeños, black olives and sour cream. Serve immediately.
