LOADED NACHOS

Quarter the tomatoes, remove the seeds and cut them into approximately 5 mm cubes. Finely dice the shallot and add it to a bowl with the tomatoes. Dress with the coriander, lime zest and juice, olive oil, salt and pepper.

Place the nacho chips in a deep serving dish.

Heat the SIERRE raclette attachment on a Kisag stove. Place a slice of your choice of raclette cheese in each of the four raclette pans and add 1 tablespoon of Cheddar to each. Melt the cheese in the oven, then spoon it over the chips. Garnish with jalapeños and coriander, and serve.

Crispy nacho chips, melted raclette cheese and a fresh salsa make this dish a flavourful snack to share. Add dips and sides to complement the different flavours and serve your loaded nachos just the way you like them.

Creamy dips
Creamy dips pair especially well with the savoury chips and jalapeños. Guacamole made with ripe avocado, lime juice and a little coriander adds a fresh, mild note. A dip made with sour cream or crème fraîche also helps balance the heat. For extra flavour, stir in finely chopped shallots, lime zest or fresh herbs.

Fresh and crunchy sides
A light salad complements the hearty nachos and makes the meal more balanced. Crisp iceberg lettuce, corn, peppers and spring onions with a lime dressing work well. Diced tomatoes or pickled red onions also add freshness and a hint of acidity.

For a heartier meal
If you’d like to serve the nachos as a main course, add black beans or seasoned corn. For a meaty version, try spiced chicken or slow-cooked beef. Serve the toppings on the side, or spread them over the chips before melting the cheese.

Serving suggestions
Serve the dips and sides in small bowls so everyone can customise their loaded nachos. They taste best straight after the cheese has melted, while the chips are still crisp and the cheese is warm.