Tortilla chips layered with melted cheese, beans and jalapeños, topped with salsa, sour cream, avocado and cilantro. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 25 minutes.
Prep 15 min Cook 10 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🍅Tomato1, diced
🧀Cheddar Cheese150 g, shredded
🫙Salsa1/2 cup
🫙Jalapeño1, sliced
🌾Tortilla Chips250 g
🫙Black Beans1 can, drained
🧀Monterey Jack Cheese100 g, shredded
Optional extras
🌿Fresh Cilantro2 tbsp
🧀Sour Cream1/2 cup
🥑Avocado1
🧅Red Onion1/4, diced
Instructions
1
Heat the oven to 200°C.
2
Layer chips, beans, cheese and jalapeños on a tray in two layers.
3
Bake 8–10 minutes until the cheese melts.
4
Top with tomato, onion, avocado, salsa, sour cream and cilantro; serve at once.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Layer twice so every chip gets cheese, not just the top.
