Biltong Nachos with Strawberry Avocado Salsaposted on 6 April 2015 | posted in Cook With Biltong
This is delish while sitting outside and chilling with a couple of cold beers.
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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