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Nachos with grilled corn
Crisp nachos topped with cheese, grilled corn, guacamole and salsa.
Course
Dinner
Cuisine
Mexican, Tex-Mex
Keyword
Easy nachos recipe, Nachos, Nachos recipe
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
-4
Calories
571
kcal
Author
Alida Ryder
Ingredients
1
bag corn chips
my bag was 150g
1
cup
grated mozzarella
1
cup
grated cheddar
2
ears of corn
grilled & kernels cut off the cob
for the guacamole
2
ripe avocados
juice of 1/2 lemon
salt & pepper to taste
for the salsa
2
ripe tomatoes
finely chopped
1
small onion
finely chopped
handful fresh coriander
cilantro, finely chopped
juice of 1/2 lemon
to serve
sour cream
fresh chillies
finely chopped (optional)
salt & pepper to taste
Instructions
Pre-heat the oven to 220°c.
Place the corn chips on a baking sheet and top with the cheese and grilled corn.
Place in the oven and allow to bake for 5-10 minutes until the cheese is melted.
To make the guacamole, mash together all the ingredients and set aside.
To make the salsa, combine the ingredients and set aside.
To serve, top the nachos with guacamole, salsa and sour cream and finish with a sprinkle of chopped chilli (if using).
Serve immediately.
Nutrition
Calories:
571
kcal
|
Carbohydrates:
50
g
|
Protein:
19
g
|
Fat:
34
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
741
mg
|
Potassium:
449
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1299
IU
|
Vitamin C:
17
mg
|
Calcium:
558
mg
|
Iron:
1
mg