ANchor Nachos Recipe
Wednesday, 19 June 2019


Makes 1 portions                            Preparation time 10 minutes                     Cooking time 3 minutes




  • 100g blue corn chips
  • 100g Mainland Egmont shred
  • 60g tomato pico de gallo
  • 1/5 red chilli, sliced
  • coriander leaves
  • lime cheek

Pico de gallo

  • 1 tomato, diced
  • ¼ red onion, diced
  • handful coriander leaves, chopped
  • ½ red chilli, chopped
  • 15ml red wine vinegar
  • Salt pepper



In a bowl combine all the pico de gallo ingredients and let it sit for 10 minutes before serving.

In a bowl layer corn chips and Mainland Egmont cheese, place in microwave for 30 seconds to soften cheese. Finish under a grill for 2-3 minutes until cheese has melted and started to colour.

Finish nachos with pico de gallo mixture, freshly picked coriander, chilli slices and a lime cheek.

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