• 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

    Nacho cups

    Serves: 12 cups
    Cooking Time: 45 mins

    Ingredients

    • TOMATO SALSA

    • 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

    Instructions

    1

    Preheat the oven to 180°C on the grill setting.

    2

    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.

    3

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version