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Nachos with pico de gallo

  • Preparation Time40 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy

For the pico de gallo

4 Roma tomatoes, small diced
1 medium red onion, thinly sliced
1 bunch freshly chopped coriander leaves
4 cloves garlic, minced
1 jalapeno, minced
1 lime, juiced
Salt and freshly ground black pepper

For the nachos

450g bag blue corn crisps
450g bag white corn chips
230g shredded jalapeno Munster cheese
1) For the pico de gallo: Place the tomatoes, red onions, coriander, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside.

2) Heat griddle to medium heat.

3) Make a boat out of tin foil, add the corn crisps and sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the griddle. Sprinkle crisps with tomatoes and chilli pepper, cover with a foil tent and place on griddle until cheese is melted. Remove chips from the griddle. Transfer the griddled onions to a cutting board and dice. Sprinkle onions over chips and garnish with spring onions and coriander. Serve with pico de gallo.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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