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Nacho Platter

A nacho platter featuring homemade corn tortilla chips, topped with a smoky salsa, creamy guacamole, and spicy Jalapeño slices.

Vegetarian
SnacksSide dishAppetizer
North American
40 minutes
4 people

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Nachos Westlandpeppers
Nacho Platter

A nacho platter featuring homemade corn tortilla chips, topped with a smoky salsa, creamy guacamole, and spicy Jalapeño slices.

Vegetarian
SnacksSide dishAppetizer
North American
40 minutes
4 people

Share:

Nachos Westlandpeppers

Here's how to make it

1
Get your oven ready by preheating it to 200 degrees. Spread some hot sauce on the corn tortillas and cut them into little triangles. Pop the triangles onto a baking sheet with parchment paper and bake for 5-10 minutes until they're lovely and golden brown and super crispy.

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

3
Heat a splash of olive oil in the pan, add 1 tbsp of flour, and whisk it until it just starts to change color. Deglaze with half of the tomato broth and stir well. Add the rest of the tomato broth and season with cumin powder, smokey Chipotle rub, brown sugar, lime juice, salt, and pepper. Let the salsa simmer gently without a lid for 15-20 minutes until slightly reduced.

4
Meanwhile, make the guacamole. Mash the avocado and finely chop the onion, garlic, and red pepper. 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 those jalapeño slices over your tortilla chips, and serve the salsa and guacamole on the side. Or, if you prefer a layered dish, start with the tortilla chips, then add the salsa, followed by the guacamole, and top it all off with the jalapeño rings!

Ingredients

12
Your favorite hot sauce, like Cayenne Crush
2 red ones
5 red ones
1 tbsp
2 green ones
  • 2 cloves of garlic
  • 2 onions
  • 300 g diced tomatoes
  • 200 ml vegetable broth
  • 1 tbsp flour
  • 1 tsp brown sugar
  • 1 tsp ground cumin
  • lime juice
  • 1 avocado
  • 2 tbsp crème fraîche
  • salt and pepper
  • olive oil

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Westlandpeppers

Pickup Point

Monday 8:00 AM - 5:00 PM
Tuesday 8:00 AM - 5:00 PM
Wednesday 8:00 AM - 5:00 PM
Thursday 8:00 AM - 5:00 PM
Friday 8:00 AM - 5:00 PM
Saturday from 8:00 to 12:00
Sunday Closed

Company Info

Address

Burg. Crezeelaan 44A
2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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Various peppers Westlandpeppers

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