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taste

TASTY NACHOS, TOMATOES, CORN AND GREEN PEPPER

RECIPE FOR AN INFORMAL APÉRITIF WITH FRIENDS


Starter
Number of servings
15 min.
Preparation time
5 min.
Cooking time
ingredients
  • 200 g of tortilla chips

FOR THE GARNISH:

  • 2 tomatoes, diced
  • 1 shallot, chopped
  • 1 green pepper, diced
  • 2 small red onions, thinly sliced
  • 150 g of grain corn
  • 1 tablespoon olive oil
  • 120g grated cheddar
  • Freshly ground pepper
  • Fresh coriander

FOR THE GUACAMOLE:

  • 2 ripe avocados
  • 1 white onion, diced
  • 1 tomato, diced
  • Tabasco
  • Salt and pepper

FOR THE CREAM:

  • 40 cl double cream
  • A few drops of lemon
To go with my dish
Choose a Saint-Émilion wine

Illustration
preparation

1. Preheat the oven to 180° C on grill mode.
2. For the homemade guacamole, mash the flesh of the avocadoes with a fork. Add the white onion, tomato and hot sauce (1-2 drops). Add salt. Place in the fridge in a bowl with a plastic wrap.
3. In another bowl, mix the tomatoes, shallots, peppers, onions and corn. Add the olive oil and season.
4. Spread the tortilla chips on a baking tray lined with parchment paper. Garnish with the mixture and sprinkle with grated cheese.
5. Pass the tortilla chips under the grill until the cheese is grilled.
6. In a bowl, pour the cream and add few drops of lemon.
7. Remove the nachos from the oven, sprinkle with coriander and serve with guacamole and sour cream.

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