Flamin’ Nachos


  • 200g Plain/Spicy Nachos
  • 2 large tomatoes roughly chopped or 100g Salsa
  • 200g Wexford Cheddar
  • 1/2 Jar Jalapenos or 1 deseeded, sliced green chilli
  • Freshly ground black pepper
  • One pot of Sour Cream


For the Guacamole Dip (Optional)

  • 1 large ripe tomato
  • 2 avocados, very ripe but not bruised
  • Juice 1 large lime
  • Handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped



  1. Preheat the oven to 200 deg C/Gas Mark 6, or the grill to medium.
  2. Empty the tortilla chips onto a non-stick baking dish. Top with tomatoes/salsa, Wexford cheddar and jalapenos.
  3. Season with Black pepper and place in the oven or under the grill for a few minutes until the cheese is bubbling and the tips of the nachos have browned.
  4. While under the grill, start preparing your guacamole dip (optional). Chop the tomatoes and spoon the flesh out of the Avocados and dispose of the stones. Mix in a bowl with all the other ingredients chopped and squeeze in the lime juice.
  5. Transfer onto a serving dish.
  6. Serve immediately with the Guacamole Dip and Sour Cream