Green Tomato and Jalapeño Nachos

Ingredients

• 2 avocados
• Juice of 1 lime
• Salt
• 300g salted corn chips
• 1 cup grated cheese
• 100ml sour cream
• 1 jar Beerenberg Green Tomato and Jalapeño Relish
• 1 tomato, diced
• ½ bunch coriander, roughly chopped
• 1 red chilli, sliced

Method:

Preheat the grill to 200°C. In a medium bowl roughly mash the avocadoes, add the lime juice and a pinch of salt and mix to combine.

On a large baking tray spread out the corn chips and top with grated cheese. Place under the grill for 3-5 minutes, or until the cheese has melted. Transfer the corn chips to a large serving platter. Top with sour cream, Beerenberg Green Tomato and Jalapeño Relish, fresh tomato, guacamole, coriander and chilli.