Reggae reggae nachos

Vegetarian
Gluten Free
Popular
Health score
28%
Reggae reggae nachos
40 min.
4
831kcal

Suggestions


Get ready to spice up your meal times with these vibrant Reggae Reggae Nachos! Perfectly suited for vegetarians and those seeking gluten-free options, this dish is not only a feast for the eyes but also a delightful explosion of flavors that will transport you straight to the Caribbean. With a preparation time of just 40 minutes, you can whip up this popular dish for lunch, dinner, or any gathering with friends and family.

Imagine crispy tortilla chips piled high and generously topped with a zesty tomato sauce infused with the warmth of Scotch bonnet chili and aromatic allspice. The melted mozzarella adds a creamy texture that perfectly complements the heat, while the sliced jalapeños bring an extra kick. To finish it off, a sprinkle of fresh coriander adds a burst of color and freshness, making every bite a celebration of taste.

What’s more, these nachos are served with a side of creamy guacamole and soured cream, allowing you to customize each bite to your liking. Whether you’re hosting a game night or simply craving a satisfying snack, these Reggae Reggae Nachos are sure to impress. Dive into this deliciously indulgent dish and let the flavors dance on your palate!

Ingredients

  • tsp olive oil 
  •  onion diced red
  • 0.5  scotch bonnet chilli deseeded finely chopped
  • 400 tomatoes chopped canned
  • 0.5  tomato sauce with a good 1 tablespoon tabasco
  • 0.5 tsp allspice 
  • 400 tortilla chip 
  • 200 jalapeno chilli sliced
  • 250 mozzarella cheese 
  • small handful coriander chopped
  • 230 guacamole fresh
  • 0.5  ml pot soured cream 

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 220C/200C fan/gas
  2. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
  3. Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeos and mozzarella.
  4. Place in oven for about 15 mins until cheese is melted. Scatter with coriander.
  5. Serve with guacamole and soured cream on the side.

Nutrition Facts

Calories831kcal
Protein11.41%
Fat47.97%
Carbs40.62%

Properties

Glycemic Index
75.25
Glycemic Load
4.06
Inflammation Score
-9
Nutrition Score
31.862608780032%

Flavonoids

Cyanidin
0.19mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.09mg
Luteolin
0.68mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
8.65mg

Nutrients percent of daily need

Calories:830.52kcal
41.53%
Fat:45.92g
70.65%
Saturated Fat:12.68g
79.26%
Carbohydrates:87.51g
29.17%
Net Carbohydrates:74.39g
27.05%
Sugar:9.51g
10.57%
Cholesterol:49.45mg
16.48%
Sodium:859.93mg
37.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.57g
49.13%
Vitamin C:78.45mg
95.1%
Vitamin E:8.24mg
54.96%
Phosphorus:530.54mg
53.05%
Fiber:13.12g
52.48%
Vitamin K:53.71µg
51.15%
Calcium:477.43mg
47.74%
Vitamin B6:0.75mg
37.54%
Magnesium:144.32mg
36.08%
Potassium:977.79mg
27.94%
Vitamin A:1345.98IU
26.92%
Zinc:3.97mg
26.47%
Vitamin B5:2.55mg
25.5%
Vitamin B2:0.42mg
24.66%
Folate:95.69µg
23.92%
Vitamin B12:1.43µg
23.75%
Selenium:16.22µg
23.17%
Copper:0.44mg
21.76%
Vitamin B1:0.31mg
20.45%
Iron:3.66mg
20.31%
Vitamin B3:3.83mg
19.16%
Manganese:0.38mg
19.06%
Vitamin D:0.25µg
1.67%