Nachos with guacamole, salsa sauce and cheddar

Ingredients

For 4 servings

• •180 g 180 g Tortilla(s)
• •150 g 150 g Red beans
• •2 2 handle(s) Cheddar
• •2 2 Counsel
• •2 2 Mature Tomato(s)
• •180 g 180 g Maize
• •2 c. à soupe 2 Tbsp. Red onion(s)
• •1 1 Jalapeno pepper(s)
• •1 1 Lemon(s) green
• •8 8 branch(s) Fresh coriander
• •1 c. à soupe 1 tbsp Oil
• •6 c. à soupe 6 Tbsp. Thick fresh cream
• •Tabasco
• •Salt

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.