A simple Mexican dish that’s guaranteed to please the taste buds!
In the kitchen:
Pour the tortilla chips into the base of the poultry roaster.
Grate the cheddar and sprinkle over the chips.
Make the salsa. Wash the vegetables and fruit and peel the onion, garlic and ginger. Remove the top and bottom of the spring onion.
Finely dice the tomatoes, onion and apple, grate the garlic, ginger and lime zest and thinly slice the spring onion.
Turn the ingredients together and pour the salsa into the poultry roaster cup.
At the grill:
Prepare the grill for in-direct heat, approx. 185 °C.
Place the poultry roaster on the centre of the cooking grate, put on the lid and barbecue until the cheese has melted, the chips have browned slightly and the salsa is bubbling. This takes about 15 minutes.
Tip: You can slice a jalapeño and spread it over the chips before barbecuing. Serve the nachos with a home-made guacamole.
In the kitchen:
Pour the tortilla chips into the base of the poultry roaster.
Grate the cheddar and sprinkle over the chips
Make the salsa. Wash the vegetables and fruit and peel the onion, garlic and ginger. Remove the top and bottom of the spring onion.
Finely dice the tomatoes, onion and apple, grate the garlic, ginger and lime zest and thinly slice the spring onion.
Turn the ingredients together and pour the salsa into the poultry roaster cup.
At the barbecue:
Prepare the barbecue for in-direct heat, approx. 185 °C.
Place the poultry roaster on the centre of the cooking grate, put on the lid and barbecue until the cheese has melted, the chips have browned slightly and the salsa is bubbling. This takes about 15 minutes.
Tip: You can slice a jalapeño and spread it over the chips before barbecuing. Serve the nachos with a home-made guacamole.
