Nachos with Firebird Peri-Peri Salsa

Nachos faster than you can get them delivered? You better believe it!

Ingredients

• Tortilla or nacho chips, enough to fill your nacho vessel (e.g. baking pan)

• Firebird Peri-Peri Salsa of your choice (we like it Hot)

• 1 cup (or more… we won't tell 🤫) grated cheddar or mozzarella cheese

• 1/2 firm, ripe avocado, diced, to garnish (optional)

• Fresh coriander leaves, roughly chopped, to garnish (very optional)

• Sour cream, to serve

• Fresh lime, to serve (optional)

Method

1. Preheat your oven to 200˚C conventional (or 180˚C fan-forced).

2. Scatter your tortilla or nacho chips evenly over your baking pan, enough to (at least) cover the base

3. Generously dollop your Firebird to taste.

4. Attempt your best Salt Bae and top with your choice of cheese. 🧀

5. (Optional) Repeat steps two to four; did someone say nacho lasagna?

6. Pop in your oven for around 10 minutes, or until it's reached your desired level of melted cheesiness.

7. Let cool for a few minutes and top with both avocado and coriander, before adding a squeeze of lime.

¡Buen provecho!

Just don't go burning your fingers. ⚠️