Mexican Nanchos with Ballymaloe Jalapeno Pepper Relish

Mexican Nachos with Ballymaloe Jalapeno Relish


– Irish Cheddar Cheese
– Tortilla Chips
– Crème Fraiche
– Spring Onion
– Ballymaloe Jalapeno Pepper Relish

– 2 Ripe Avocado’s
– Juice from a lime
– 1/2 red onion finely minced
– 1-2 chillies finely minced
– Chopped Coriander
– Extra Virgin Olive Oil

Tomato Salsa:
– 2 tomatoes diced
– 1/2 red onion finely diced
– Chopped Coriander
– Juice from a lime
– Extra Virgin Olive Oil

1. Pre-heat the oven to 180.
2. Cook the Gubbeen Streaky Bacon and slice into smaller pieces.
3. Put the nachos on a baking tray/heat-proof serving dish and sprinkle them evenly with cheddar cheese and the pieces of bacon.
4. While the Nachos are in the oven, start making the Guacamole and Tomato Salsa.

1. Destone the avocados and scoop out the inside.
2. Add the finely minced red onion, chillies and coriander and continue to mix.
3. Add the juice from one lime and a drizzle of olive oil.

Tomato Salsa:
1. Mix the tomatoes, red onion, coriander and juice of one lime together. Season with salt and pepper to taste.

Take the Nachos out of the oven after 10 minutes when you can see the cheese is melted.
Serve with the guacamole, tomato salsa, crème fraiche followed by dollops of Ballymaloe Jalapeno Pepper Relish. Sprinkle finely sliced spring onions on top.

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