Cheesy chilli nachos Recipe

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This Cheesy chilli nachos Recipe is an easy and loaded recipe, which is made with sharp Cheddar cheese and fresh avocado guacamole. It’s the perfect appetizer for sharing, ready in about 20 minutes.

Cheesy chilli nachos Ingredients

160g ripe cherry tomatoes
½ a small red onion
1 fresh green chilli
2 limes
½ a bunch of fresh coriander (15g)
50g salted tortilla chips
80g Cheddar cheese
1 ripe avocado
1 clove of garlic
olive oil
2 x 250g pouches of pre-cooked chilli (like Smoky Chipotle)
sour cream, to serve

How To Make Cheesy chilli nachos

Prepare the salsa: Preheat the grill to high. Chop the tomatoes into a mixture of halves and finer pieces. Peel and finely chop the onion, then trim and finely slice the chilli. Place it all in a bowl with a pinch of sea salt and the juice of one lime. Finely chop the coriander stalks (reserving the leaves) and mix them into the salsa.
Make the cheesy nachos: Arrange the tortilla chips in a single layer on a baking tray. Grate the Cheddar cheese evenly over the top. Place the tray under the hot grill for 3 to 4 minutes, or until the cheese is bubbly and melted.
Make the guacamole: Halve and destone the avocado, then scoop the flesh into a bowl. Mash it with a fork and season with salt and black pepper. Peel and finely grate the garlic into the bowl, add 1 tablespoon of olive oil and the juice of half the remaining lime. Mix everything together.
Heat the chilli and serve: Heat the pre-cooked chilli pouches according to the package instructions. Transfer the chilli to a serving bowl and top with a dollop of sour cream. Arrange the bowls of chilli, salsa, and guacamole on a board with the hot cheesy nachos, reserved coriander leaves, and lime wedges for squeezing.

Recipe Tips

How to get perfectly melted cheese: Use a block of Cheddar and grate it yourself for the best melt. Pre-shredded cheese often contains anti-caking agents that can make it grainy. Spreading the chips in a single layer ensures every chip gets cheese.
Can I make the components ahead of time? Yes, the salsa can be made a few hours in advance and stored in the fridge. To make the guacamole ahead, press a piece of plastic wrap directly onto its surface to prevent it from browning.
What kind of chilli is best? A smoky chipotle beef or bean chilli works perfectly here, but feel free to use your favorite pre-cooked or leftover homemade chilli.
How to customize the nachos: After grilling, you can add extra toppings like sliced black olives, pickled jalapeños, or a spoonful of the chilli directly over the cheesy chips.

What To Serve With Cheesy Chilli Nachos

These nachos are designed to be a shareable feast on their own, but they pair wonderfully with drinks like:

Ice-cold beer or cider
Classic lime margaritas
A refreshing non-alcoholic limeade

How To Store Cheesy Chilli Nachos

Refrigerate: Nachos are best eaten immediately. If you have leftovers, store the chilli, salsa, and guacamole in separate airtight containers in the refrigerator for up to 2 days. Do not refrigerate the assembled cheesy nachos, as they will become soggy. Freeze: The chilli can be frozen, but the fresh salsa, guacamole, and cheesy chips should not be.

Cheesy Chilli Nachos Nutrition Facts

(Approximate values for one serving, assuming 4 servings)

Calories: 650 kcal
Protein: 25g
Carbohydrates: 50g
Fat: 38g
Fiber: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake these in the oven instead of using a grill?

Yes. Preheat your oven to 200°C (400°F). Arrange the chips and cheese on an oven-safe tray and bake for 5-7 minutes, or until the cheese is fully melted and bubbling.

How do I choose a ripe avocado?

A ripe avocado should yield to gentle pressure when you squeeze it in your palm. If it’s hard, it’s not ready. If it’s mushy, it’s overripe. The skin should be dark green to nearly black.

What’s a good substitute for Cheddar cheese?

A good melting cheese like Monterey Jack, Colby, or a Mexican cheese blend would be a delicious alternative.

Try More Recipes:

Jamie Oliver Turkey Chili
HARISSA BUTTER BEANS Recipe
Butter beans with a spicy zing Recipe

Course: AppetizersCuisine: Tex-MexDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Crunchy tortilla chips are loaded with gooey melted Cheddar and served as a fun, shareable board with bowls of smoky chilli, fresh tomato salsa, and creamy guacamole.

Ingredients

160g ripe cherry tomatoes
½ small red onion
1 fresh green chilli
2 limes
½ bunch fresh coriander (15g)
50g salted tortilla chips
80g Cheddar cheese
1 ripe avocado
1 clove of garlic
1 tbsp olive oil
2 x 250g pouches of pre-cooked chilli
Sour cream, to serve

Directions

Make the salsa: Combine chopped tomatoes, onion, chilli, juice of 1 lime, and chopped coriander stalks.
Grill the nachos: Arrange chips on a tray, top with grated cheese, and grill for 3-4 minutes until melted.
Make the guacamole: Mash avocado with grated garlic, olive oil, and juice of ½ a lime. Season to taste.
Heat the chilli according to package instructions.
Serve the cheesy nachos on a board with bowls of chilli, salsa, guacamole, and sour cream.
Garnish with coriander leaves and serve with lime wedges.

Notes

For extra flavor, warm the tortilla chips in the oven for a minute before adding the cheese.
Pressing plastic wrap directly onto the surface of the guacamole will stop it from browning if made ahead.
Be careful not to burn the chips under the grill; they can catch quickly.
This is a great recipe for using up leftover chilli.