with Sour Cream and Salsa



  • 1 bag Nachos
  • 300 g Emborg Cheddar (shredded)
  • 50 g Jalapenos
  • 200 ml Emborg Sour Cream
  • 1 piece Onion


  • 6 Tomatoes
  • 1 bunch Fresh coriander
  • 1 piece Onion
  • 2 piece Fresh jalapeño or green chillies
  • 1 clove Garlic
  • 1-2 Limes (juice from)
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper                                                


Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl. Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all flavours develop. 

Heat the oven to 180 ºC. Pour nachos in an ovenproof dish. Spread the shredded mozzarella over the nachos. Place the dish in the oven and let the cheese melt, it takes 5-10 min. Keep an eye on it so that it does not burn. Serve the nachos with jalapenos, sliced onions, salsa and sour cream.