Crab na­chos


Olive - - Contents -

pick­led jalapeños 1 tbsp of chopped red onion º, finely chopped cherry toma­toes 10, diced av­o­cado Ω, diced co­rian­der a small bunch, chopped white crab­meat 100g soured cream 4 tbsp lime 1, juiced white and pur­ple tor­tilla chips 2 hand­fuls mon­terey jack cheese 50g, grated hot sauce to serve

• Heat the oven to 200C/fan 180C/gas 6.

• Mix the jalapeños, red onion, toma­toes, av­o­cado and half the co­rian­der in a bowl.

• Mix the crab, soured cream, lime juice and the rest of the co­rian­der in a sep­a­rate bowl.

• Put the tor­tilla chips on a small bak­ing sheet and sprin­kle over the cheese. Bake for 5 min­utes un­til the cheese is melted.

• Spoon over the to­mato salsa fol­lowed by the crab mix. Driz­zle over the hot sauce, to taste. Eat straight­away. PER SERV­ING 478 KCALS | FAT 31.5G SATURATES 12.2G | CARBS 24G | SUG­ARS 6.8G FI­BRE 5.5G | PRO­TEIN 21.8G | SALT 1.5G

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