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Biltong Nachos with Strawberry Avocado Salsa

posted on 6 April 2015 | posted in Cook With Biltong


This is delish while sitting outside and chilling with a couple of cold beers.


(Serves 4)

1 large bag of corn tortilla chips

250g ricotta cheese

250g sliced Biltong or Parma ham

2 red chillies, finely sliced

100g (1 cup) grated Pecorino cheese

Strawberry avocado salsa

Juice of 2 limes

2 ripe avocados, peeled and diced

250g strawberries, finely sliced

1 tsp finely chopped jalapeño chillies

Salt and freshly ground black pepper

2 tbsp chopped fresh coriander


To make the salsa, squeeze the juice of 1 lime over the avocados to prevent discolouration. Gently mix together the avocados, strawberries, chillies and the rest of the lime juice. Season well with salt and pepper. Just before serving, stir through the coriander.

Arrange a layer of tortilla chips in a large skillet. Top with half the ricotta, half the Biltong and half the salsa. Scatter half the chillies on top.

Layer the remaining chips, ricotta, Biltong, salsa and the rest of the chillies. Sprinkle over the Pecorino cheese.

Place the skillet on a hot grill and cover it (I use a metal baking sheet if I don't have a lid). Grill for about 15 minutes, until the cheese has melted. Alternatively, you can bake the nachos on a baking tray in the oven at 180°C until golden and bubbling.

Serve hot with a cold beer.

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