Tortilla chips layered with melted cheese, beans and jalapeños, topped with salsa, sour cream, avocado and cilantro. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 25 minutes.
Prep 15 min Cook 10 min Serves 4 Easy
Ingredients
🍅Tomato1, diced
🌿Fresh Basil1 cup
🧀Cheddar Cheese150 g, shredded
🫙Salsa1/2 cup
🫙Jalapeño1, sliced
🌾Tortilla Chips250 g
🫙Pine Nuts2 tbsp
🫙Black Beans1 can, drained
🧀Monterey Jack Cheese100 g, shredded
Optional extras
🌿Fresh Cilantro2 tbsp
🧀Parmesan Cheese1/4 cup
🧀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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Layer twice so every chip gets cheese, not just the top.
