Two-style oven baked nachos: creamy tomato or hot & spicy
Servings Prep Time
1 10minutes
Cook Time
5minutes
Servings Prep Time
1 10minutes
Cook Time
5minutes
Ingredients
Basic ingredients
Creamy tomato
Hot & Spicy
Instructions
  1. Preheat the grill to 200°C.
Creamy tomato
  1. Chop the chives into fine rings. Dice the tomatoes into cubes of about half a centimeter.
  2. Sir half the chives into the crème fraîche and season to taste with pepper and salt.
  3. Spread half of the tortilla chips over a plate. Spread half the tomatoes over them, along with half of the chive-dip. Add a second layer of chips on top and spread the rest of the tomatoes and the dip over it.
  4. Finish the plate with grated cheese and parmesan cheese.
  5. Put the plate under the grill for about 5 minutes (in the top of the oven). The nachos are done as soon as the cheese has melted and turns golden brown. Finish with the rest of the chives. Charge!
Hot Chili Sauce
  1. Cut the chili peppers into fine rings.
  2. Stir spicy chili sauce into the crème fraîche and season to taste with pepper and salt. Make it as spicy as you want.
  3. Spread half of the tortilla chips over a plate. Spread half the chili peppers over them, along with half of the chili-dip. Add a second layer of chips on top and spread the rest of the peppers and the dip over it.
  4. Finish the plate with grated cheese.
  5. Put the plate under the grill for about 5 minutes (in the top of the oven). The nachos are done as soon as the cheese has melted and turns golden brown.
  6. Finish with some cayenne pepper. Charge!

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