Loaded Nachos with an Italian-Inspired Twist
with pesto rosso, mozzarella & tomato-basil salsa
Did you know that mozzarella takes its name from the Italian word mozzare, which describes the way that the cheese is torn to form spheres?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Passata
50 g
Shredded mozzarella
(Contains Milk)
½ sachet(s)
Italian seasoning
½ pack
Lentils
20 g
Pesto rosso
(Contains Milk, Cashews May be present Peanuts, Tree nuts)
5 g
Fresh basil
(May be present Celery)
1 piece
Tomato
½ piece
Onion
50 g
Organic sour cream
(Contains Milk)
75 g
Sweet chilli tortilla chips
¼ sachet(s)
BBQ spice rub
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion and drain the lentils.
- Heat the olive oil in a frying pan over high heat and fry the onion for 2 minutes.
- Add the lentils, passata, Italian seasoning, BBQ rub* and pesto rosso. Mix well and fry for 2 more minutes. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer half of the lentil mixture to an oven dish and top with the tortilla chips (see Tip).
- Spread the rest of the lentil mixture over the chips.
- Top with the cheese and bake in the oven for 3 - 5 minutes, or until the cheese has melted.
Health Tip: this recipe is high in both salt and calories. If you're watching your intake of these, use just two thirds of the chips and keep the rest to use another time.
- Meanwhile, dice the tomato.
- Chop the basil into ribbons.
- In a small bowl, combine the tomato with half of the basil. Season to taste with salt and pepper.
- Serve the nachos on plates.
- Garnish with the sour cream, the tomato salsa and the rest of the basil.