Nachos with guacamole, salsa sauce and cheddar

Method

1. 1

   Sauce preparation

2. 2

   Prepare the salsa sauce in advance: cut the tomato into pieces and crush it coarsely with the fork. Add chopped onion. Chop the equivalent of 1 c. chilli coffee and incorporate it. Press the green half citron and add a line to the preparation. Add 1 cup of chiseled coriander coffee and a few drops of tabasco. Salt and mix. Refrigerate.

3. 3

   Preparation of maize

4. 4

   Preheat the oven to th.6 (180°C). Heat oil in a skillet over high heat. Swallow the corn until it is golden and then reserve.

5. 5

   Cooking

6. 6

   Spread the chips in a round dish 20 cm in diameter. Sprinkle the corn grains, the red beans, the grated cheddar and the pepper remaining cut into slices on the nachos. Bake for 5 minutes. The cheese must be melted but not golden.

7. 7

   Finish

8. 8

   Prepare the guacamole: crush the avocado flesh with the fork. Pour a trait of lime juice, salt. Serve with guacamole, salsa and thick fresh cream.

Nutrition

calories

253

fatContent

15.9

fiberContent

4.2

sugarContent

2.2

sodiumContent

0.62

proteinContent

8.4

carbohydrateContent

18.1

saturatedFatContent

7.2

Indicative values from the source, for the original recipe.

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