Reggae reggae nachos

Reggae reggae nachos is a gluten free and lacto ovo vegetarian hor d'oeuvre. One serving contains 213 calories, 6g of protein, and 15g of fat. This recipe serves 4 and costs $1.89 per serving. A mixture of allspice, guacamole, mozzarella balls, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 728 people were glad they tried this recipe. It is a reasonably priced recipe for fans of Mexican food. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Similar recipes include Reggae Gumbo, Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries, and Breakfast Nachos Skillet from 'Ultimate Nachos.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

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Ingredients:

½ tsp allspice

400g can chopped tomatoes

200g jar sliced jalapeno chillies

small handful coriander, chopped

230g tub fresh guacamole

2 x 125g balls mozzarella, torn

2 tsp olive oil

1 red onion, diced

½ Scotch bonnet chilli, deseeded and finely chopped

½ x 300ml pot soured cream

½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good 1 tablespoon Tabasco

2 x 200g bags tortilla chips

Equipment:

oven

frying pan

Cooking instruction summary:

Heat oven to 220C/200C fan/gas 7.Heat the oil in a frying pan, thensoften the onion and chilli for a fewmins. Stir in the tomatoes, tomatosauce and allspice. Bubble for 1 min,then remove from the heat.Take a large ovenproof dish orplate and pile on the tortilla chips.Cover with the tomato sauce, thensprinkle with the sliced jalapeñosand mozzarella.Place in oven for about 15 minsuntil cheese is melted. Scatter withcoriander. Serve with guacamoleand soured cream on the side.

 

Step by step:


1. Heat oven to 220C/200C fan/gas

2. Heat the oil in a frying pan, thensoften the onion and chilli for a fewmins. Stir in the tomatoes, tomatosauce and allspice. Bubble for 1 min,then remove from the heat.Take a large ovenproof dish orplate and pile on the tortilla chips.Cover with the tomato sauce, thensprinkle with the sliced jalapeñosand mozzarella.

3. Place in oven for about 15 minsuntil cheese is melted. Scatter withcoriander.

4. Serve with guacamoleand soured cream on the side.


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