|per 100 g||Total Recipe|
|Gross weight||100 g||405 g|
|Energy||721 kJ / 172 kcal||2918 kJ / 697 kcal|
|Sat. fat||3 g||9 g|
|Unsat. fat||6 g||21 g|
|Fibre||3 g||9 g|
|Salt||444 mg||1798 mg|
80 gCottage cheese
42 mlCrème fraiche
30 gRed Onion
15 gpeppers, jalapeno, canned
10 gCoriander leaves
100 gEasy Tomato salsa
405 gTotal recipe weight
Heat the oven to 180 °C / 356 ° F and place the nacho`s in a flat casserole.
Slice the red onion into thin slices and sprinkle over the nacho`s.
Drizzle some tomato salsa and the creme fraiche over the nacho`s.
Now sprinkle the cheese and the jalapeno `s over the dish and half of the coriander leaves.
Place in the oven
The nacho`s are ready when the cheese has melted and begins to colour. To finish the dish sprinkle the remaining coriander leaves over the dish
Great with some creme fraiche and chives and some guacamole served on the side.