Ingredients:

5

ESKORT Cheese Grillers, sliced

6 slices

ESKORT Mini Picnic Ham

250 g

nachos chips

2

tomatoes, chopped

300 ml

white cheddar cheese, grated

2 cloves

garlic, minced

1

onion, chopped

15 ml

paprika

15 ml

parsley

240 ml

spring onion, chopped

2

avocados, smashed (to serve)

250 g

creme fraiche (to serve)

Method:

Preheat the oven to 200ºC.

Fry the onion, Cheese Grillers & Ham in some olive oil. Add the garlic and spices.

Spread out half the nachos on a baking tray. Layer half of the rest of the ingredients, then add a second layer of nachos followed by the rest of the toppings.

Bake for 30 minutes or until the cheese has melted.

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For a Banting/healthier option, try the following:

Instead of using nachos as a base in this recipe, try chopping up a bunch of different vegetables. Some peppers, mushrooms, baby marrow and sweet potato would be a great mix with the Mexican flavours.