Nachos with Dips
Crispy corn tortilla chips baked under a layer of melted cheddar with black beans and jalapeño, served with guacamole, sour cream and tomato salsa — a favorite Mexican party snack.
Ingredients
- corn chips200 g
- cheddar (grated)150 g
- black beans (canned)200 g
- jalapeño2 pcs
- guacamole100 g
- sour cream or crème fraîche100 g
- tomato salsa80 g
- hot sauce1 to taste
Instructions
Preheat the oven to 200°C.
Line a baking sheet with parchment paper and spread half of the corn tortilla chips in an even layer.
Sprinkle with half of the grated cheddar, then scatter over half of the black beans and sliced jalapeños.
Layer the remaining chips on top and repeat with another layer of cheddar, beans and jalapeños — this way the cheese is evenly distributed throughout.
Bake for 8–10 minutes, until the cheese is fully melted and slightly bubbling.
Remove the baking sheet from the oven and spoon guacamole and sour cream on top.
Drizzle with tomato salsa and, if desired, a few dashes of hot sauce.
Serve immediately, while the chips are hot and crispy.
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