Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Nachos with Cheese and Salsa
Baked tortilla chips with cheese, jalapeños and salsa — the Tex-Mex classic party snack, first served in 1943 on the Mexican-US-American border. With guacamole as a serving suggestion.
🥜 Allergies considered in this recipe:
🥛 Cow's milk
Source / link: Tex-mex-Küche (US-mexikanischer Grenz-Klassiker)
Ingredients
Amounts adjust automatically.
| 200 g | Tortilla chips (corn) |
| 150 g | Cheddar or Gouda, grated |
| 4 Stück | Jalapeños (from a jar) |
| 200 g | Salsa (tomato dip) |
| 2 Stück | Spring onions |
| 150 g | Guacamole (for serving) |
Preparation
- 1 Preheat the oven to 200 °C on the top/bottom heat setting.
- 2 Spread the tortilla chips in an ovenproof dish, sprinkle the grated cheese over them and place the jalapeño rings on top.
- 3 Bake in the oven for 8–12 minutes until the cheese has melted and is lightly browned.
- 4 Remove from the oven, sprinkle with sliced spring onions and serve with salsa and guacamole.
Notes & tips
Note: Contains cow's milk (cheese). With corn tortilla chips, the dish is gluten-free — wheat chips contain gluten. Best served immediately, while the cheese is still soft.
Nutrition
estimated per serving- Calories
- 158 kcal
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 2 g
– = ingredient not in nutrition database (estimate incomplete)