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Nacho dish

Nacho dish of homemade corn tortilla chips with a smokey salsa, creamy guacamole and spicy Jalapeño slices.

Vegetarian
SnacksSide dishStarter
North American
40 minutes
4 persons

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Nachos Westlandpeppers
Nacho dish

Nacho dish of homemade corn tortilla chips with a smokey salsa, creamy guacamole and spicy Jalapeño slices.

Vegetarian
SnacksSide dishStarter
North American
40 minutes
4 persons

Share:

Nachos Westlandpeppers

Here's how to make it

1
Preheat the oven to 200 degrees. Coat the corn tortillas with hot sauce and cut into small points. Place the points on a baking sheet with baking paper and bake for 5-10 minutes until nicely browned and crispy.

2
Chop 1 onion 1 clove, garlic, 5 snack peppers and 1 red pepper. Heat a pan with a little olive oil and slowly fry the onion until golden. Add the garlic pieces and then the snack peppers and pepper and fry briefly. Remove from heat and add the canned tomatoes and broth and mash briefly to make a coarse sauce.

3
Heat a dash of olive oil in the pan and add 1 tbsp of flour and sauté, stirring with a whisk, until the flour begins to slightly discolor. Deglaze with half of tomato broth and stir well. Add the rest of the tomato stock and season with cumin powder, smokey Chipotle rub, brown sugar, lime juice, pepper and salt. Let the salsa reduce slightly without a lid for 15-20 minutes.

4
Meanwhile, make the guacamole. Mash the avocado and chop the onion, garlic and red pepper very finely. Stir this well into the mashed avocado and add 2 tablespoons of crème fraîche, lime juice, salt and pepper to taste.

5
Cut the jalapeños into thin rings. Sprinkle the jalapeño slices over the tortilla chips, serve the salsa and guacamole separately. It can also be served as one dish, then start with the tortilla chips, then the salsa, then the guacamole and finish with the jalapeño rings.

Ingredients

12
Your favorite hot sauce, for example the Cayenne Crush
2 pieces of red
5 pieces of red
1 tbsp.
2 pieces of green
  • 2 cloves of garlic
  • 2 onions
  • 300 g diced tomatoes
  • 200 ml vegetable broth
  • 1 tbsp flour
  • 1 tsp brown sugar
  • 1 tsp cumin powder
  • lime juice
  • 1 avocado
  • 2 tbsp creme fraiche
  • salt and pepper
  • olive oil

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Westlandpeppers

Pickup Point

Monday from 8:00 a.m. to 5:00 p.m.
Tuesday from 8:00 a.m. to 5:00 p.m.
Wednesday from 8:00 a.m. to 5:00 p.m.
Thursday from 8:00 a.m. to 5:00 p.m.
Friday from 8:00 a.m. to 5:00 p.m.
Saturday from 8:00 a.m. to 12:00 p.m.
Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

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