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Baked Nacho Platter with Avocado Dip

4 servings
Under an hour

Buy all ingredients right below the recipe

Ingredients

  • 6 whole wheat tortillas (⌀ 25 cm)
  • 1 large avocado (approx. 200 g)
  • 100 g Balkan cheese
  • 1 tbsp sour cream (12 % fat)
  • Juice of ½ lime
  • 1 handful fresh cilantro (approx. 5 g)
  • 80 g block cheddar
  • 100 g corn (canned or frozen)
  • 220 g kidney beans (drained)
  • 60 g pickled jalapeños (optional)

Pantry

  • 1 pinch salt
  • 1 pinch ground black pepper

Preparation & Baking

  • 1
    Preheat the oven to 180–185 °C. Line a baking sheet (approx. 30 cm × 40 cm) with baking paper. Cut the whole wheat tortillas into squares of about 4 cm × 4 cm.
  • 2
    Spread the tortilla pieces evenly on the baking sheet and bake in the oven for 8–9 minutes until crispy. Turn or mix them once halfway through to ensure even browning.

Dip & Finish

  • 1
    Meanwhile, prepare the dip: Halve the avocado, remove the pit, scoop out the flesh, and cut it into small cubes. In a bowl, mix with finely grated Balkan cheese, sour cream, lime juice, salt, and pepper. Roughly chop the cilantro and set aside.
  • 2
    Remove the baking sheet from the oven. Arrange the warm tortilla chips on plates. Immediately sprinkle with finely grated cheddar so it melts slightly. Distribute the avocado dip, corn, drained kidney beans, and jalapeños on top. Garnish with fresh cilantro and serve immediately.
Tip
For a vegan version, you can replace the Balkan cheese and cheddar with plant-based alternatives and use vegan sour cream.
Knuspr-Küche
Servieren Sie diesen Nachos-Teller mit einer extra Portion frischer Limettenspalten für noch mehr Frische! Ein Klecks griechischer Joghurt passt ebenfalls hervorragend dazu.

Ingredients

Pantry