We absolutely love nachos and these nacho cups are perfect for when you have to feed a crowd.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 1 x 400g tin chopped tomatoes
- 1 red chilli, finely sliced
- 15ml (1 tbsp) olive oil
- 1 garlic clove, peeled
- 5ml (1 tsp) sugar
- salt and freshly ground black pepper, to taste
- 125g nacho chips
- 100g Cheddar, grated
- 125ml (½ cup) sour cream
- 30ml (2 tbsp) chives, finely chopped
- spicy ready-made guacamole, to serve
Preheat the oven to 180°C on the grill setting.
For the salsa, place the tinned tomatoes, chilli, olive oil, garlic, sugar and seasoning in a small pot over low heat and bring to a gentle simmer until thickened, 15 – 20 minutes. Remove from heat and set aside.
Place the nachos in small serving cups, top with 15ml (1 tbsp) tomato salsa and a generous sprinkling of grated cheese. Place under the grill until the cheese has melted and is crisp, about 5 minutes. Remove the cups from the oven, dollop over some sour cream and garnish with chives. Serve with a side of spicy guacamole.