Tortilla Chips 2 to 3 Cups
Grated Mozzarella Cheese ½ Cup
Large Tomato 1 (chopped)
Green Bell Pepper 1 (chopped)
Onion ½ (chopped)
Lemon Juice 1 tsp
Salt a pinch
Large Tomatoes 2 (for salsa sauce)
Onion ½ (finely chopped) for salsa sauce
Olive Oil 1 tsp
Vinegar ½ tsp
Lemon Juice 3 tsp for salsa sauce
Salt to taste for salsa sauce
Jalapeno 1 (finely chopped)
Dried Oregano 1/3 tsp (crushed)
Fresh Coriander Leaves 2 tbsp (finely chopped)
For Nachos. Preheat oven at 400. In a bowl, add chopped tomato, green bell pepper, onion, lemon juice and salt. Mix well.
Arrange tortilla chips in an oven saved tray. Place tomato mixture over tortilla chips. Add grated mozzarella cheese over it. Put it in the oven until the cheese has melted.
For Salsa Sauce. Make a cross slit on tomatoes and boil them for 1-2 mins.
Drain the tomatoes, peel and chop them. Take a bowl and add chopped tomatoes, onion, olive oil, vinegar, lemon juice, salt, jalapeno, dried oregano and fresh coriander leaves. Mix well
Mash them with the help of potato masher. Let it sit for 1-2 hours before serving.
For Serving Serve nachos with salsa sauce. Salsa sauce should be at room temperature
You can also add avocado, boiled corn kernels and olives while preparing nachos.
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