Boerewors Nacho's

Perhaps the perfect snack for a day of rugby-watching

Boerewors Nacho’s (? )

8

tortilla chips

1 cup

mature cheddar cheese — grated

400 g

boerewors

GUACAMOLE:

2

avocado

 

fresh coriander

 

red onion — halved, finely chopped

 

tomatoes — diced

1

fresh chillies — chopped

 

limes — juice only

 

seasoning

SALSA:

1 cup

baby tomatoes

1

red pepper

1

fresh chillies — optional

1

vinegar — red wine

 

sugar — pinch

 

seasoning

 

sour cream — or creme fraiche

 

jalapeños — sliced

Method:

If using the tortillas, preheat oven to 180 degrees C.

Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy.

Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm, while the boerewors cooks make the guacamole by mashing the avocados roughly with a fork.

Add the coriander, onion, tomatoes and chilli and mix. Add the lime juice, season to taste and mix well.

Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar
Season to taste

To assemble:
Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble.

Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche.

Serve with the pickled jalapeno.