1 Jar Jalapenos (or 2 deseeded, sliced green chillies if you prefer)
Freshly ground black pepper
Avonmore Sour Cream
Preheat the oven to 200C, gas mark 6 or the grill to medium. Empty the Tortilla chips onto a non stick baking dish. Top with roughly chopped large ripe tomatoes, a pouch of Avonmore Grated Cheddar & Mozzarella and scatter over some Jalapenos.
Season generously with freshly ground black pepper and then put into the oven or under the grill and cook for 5-8 minutes, until the cheese is bubbling and the tips of the nachos have browned. Transfer onto a platter and spoon over a generous amount of cooling Avonmore Sour Cream.
Serve immediately with a Guacamole Dip.
Tip: For a more filling snack gently head a can of chilli kidney beans and layer over the tomatoes.