Vegetarian Nachos

Prep: 15 minutes Cook: 20 minutes Serves 4 People

Ready. Steady. Cook!

A Tex-Mex delight that can be enjoyed by the gluten intolerant, or by any one that enjoys tasty foods.Easy to prepare for a casual meal and is a popular dish to share or snack on as well.

  1. To blacken corn, remove husks and place corn on a hot BBQ or griddle pan and turn corn until blackened, cut off kernels and set aside.
  2. To make the corn chips, preheat a pot with oil or a deep fryer to 180°C. Cut all tortillas into 6 triangle and deep fry for 3 mins, drain excess oil on paper towel.
  3. Preheat oven to 180°C.
  4. To make the salsa verde, drain tomatillos then add all ingredients into a food processor, seasoned and combine until smooth.
  5. Using a deep oven proof dish, layer corn chips, salsa verde and cheeses with final layer just cheese.
  6. Bake in oven for 10 mins or until mozzarella has melted and feta has browned slightly.
  7. Finely slice radish and spring onions to garnish the nachos.
  1. 1 packet of Diego’s GoMEX White or Yellow Corn Tortillas

  2. 2 cups of oil for deep frying

  3. 2 whole corn cobs

  4. 1 cup shredded mozzarella

  5. 1/2 cup crumbled feta

  6. 2 radishes

  7. 2 spring onions

  8. For The Salsa Verde

  9. 250g tomatillo's

  10. 1/4 brown onion

  11. 1tsp crushed garlic

  12. 1/4 cup of coriander leaves

  13. 1 jalapeno, seeds removed

  14. salt to taste

Tip: For a healthier version try baking tortilla chips in the oven instead of deep frying.

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