Albert Bartlett Mexican Nacho Chips

Create a Mexican feast with this delicious recipe - ideal for weekends in!

25 minutes
4

Ingredients

  • 600 g frozen Albert Bartlett Rooster Homestyle chips
  • 200 ml sour cream

For the tomato & pepper salsa

  • 1 beef tomato
  • 1 red pepper
  • 1 red onion
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 100 ml Extra virgin rapeseed oil

For the avocado

  • 2 frozen avocado halves
  • 1 lime
  • 1 shallot
  • 1 red chilli
  • 5 g coriander

Method

  • Place the Albert Bartlett chips into a hot oven and bake until golden and crisp, season with a little salt.

For the tomato & pepper salsa

  • Cut the tomatoes into quarters and using a sharp knife remove the seeds. Finely dice the tomato flesh and place into a mixing bowl.
  • Peel the pepper using a potato peeler, cut in half and remove the stork and seeds. Cut into strips and then in to small dice, add to the tomatoes in the mixing bowl.
  • Peel the red onion cut in half and finely dice, add to the tomatoes and peppers in the mixing bowl along with the chilli powder, smoked paprika and rape seed oil.
  • Roughly, chop the coriander and mix it through the salsa.

For the avocado

  • Defrost the avocado.
  • Roughly chop, place into a bowl.
  • Grate the zest of the lime into the avocado, cut the lime in half and squeeze over the avocado.
  • Peel the shallot and cut in half-length ways, finely dice and add to the avocado.
  • Cut the chilli in half and remove the stork and seeds, finely dice and add to the bowl.
  • Finely chop the coriander, including the stork, and add to the bowl.
  • Mix the ingredients well before serving.

To serve

  • Spoon the sour cream over the top of the cooked chips along with the tomato and pepper salsa and avocado