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Preparation time: |
10 mins |
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Cooking time: |
5 mins |
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Serves: |
6 - 10 |
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.
