Most famous Mexican snack, covered in melted cheese, perfect for any occasion!
Cut the tortilla wraps into 8 triangles. Line them on a plate or tray without covering them and allow them to dry for at least 30 to 6n0min.
Fry the tortilla pieces in a deep fat fryer set up at 180C until they become nice and golden.
Once fried, transfer the nachos into a tray with paper towel to absorb any excess oil.
Cut the tomatoes in quarters and deseed them. Discard the seeds and dice the tomatoes into 1cm cubes.
Peel and dice the onion into 1cm cube.
Cut 1 of the jalapeno pepper in half and remove the seeds, then dice it into 1cm cubes.
Slice the other jalapeno pepper into rings around about half centimeter thick.
Zest and juice the lemon.
Finely Chop the coriander leaves and stalks. Keep some whole leaves for garnish.
Mix together the diced tomatoes, diced onion, diced jalapenos, lemon zest, lemon juice and coriander.
Adjust seasoning to taste.
Preheat the oven 200C
Using a grater or Microplane, grate the cheddar cheese.
Transfer the fried nachos to a baking tray, cover with the grated cheddar.
Cooked the nachos in the oven until the cheese has melted.
Fill a bowl or ramekin with the soured cream and place it in the middle of a big round platter, place the nachos around and sprinkle the pico de gallo all over them. Garnish with jalapeno rings and coriander leaves.
«This dish has many variations, try to use difference cheeses, guacamole, meat... to create new flavours.»