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Image for Recipe - The Ultimate World Cup Sharing Dish

The Ultimate World Cup Sharing Dish

Image for Recipe - The Ultimate World Cup Sharing Dish
  • Time preparation 10 minutes
  • cook time 5 minutes
  • Serve Serves 2

  • 100g salted tortilla chips
  • 100g cheese, such as Cheddar or Red Leicester, cubed
  • 160g pack Waitrose Pulled Pork With Smoky BBQ Sauce
  • 50g jalapeňo peppers, drained, any large pieces halved
  • 1 avocado
  • Juice of 1 lime
  • Tomato salsa, to serve
  • Soured cream, to serve
  • Coriander leaves, to serve

Preheat the oven to 200°C/Fan 180°C/Gas 6. Scatter half the tortillas over a large ovenproof dish or platter. Top with half the cheese. Repeat with another layer of the chips, then scatter over the pork in a single layer, followed by the jalapeňos and remaining cheese.

Cook in the oven for 5-6 minutes, or until the cheese is totally melted and the pork is piping hot throughout.

Meanwhile, halve, stone and peel the avocado. Mash the flesh in a bowl with the lime juice, a generous pinch of salt and freshly ground black pepper until combined into chunky guacamole.

Remove the nachos from the oven. Serve immediately topped with the guacamole, salsa, soured cream and coriander leaves.

Ingredients

  • 100g salted tortilla chips
  • 100g cheese, such as Cheddar or Red Leicester, cubed
  • 160g pack Waitrose Pulled Pork With Smoky BBQ Sauce
  • 50g jalapeňo peppers, drained, any large pieces halved
  • 1 avocado
  • Juice of 1 lime
  • Tomato salsa, to serve
  • Soured cream, to serve
  • Coriander leaves, to serve

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Scatter half the tortillas over a large ovenproof dish or platter. Top with half the cheese. Repeat with another layer of the chips, then scatter over the pork in a single layer, followed by the jalapeňos and remaining cheese.

Cook in the oven for 5-6 minutes, or until the cheese is totally melted and the pork is piping hot throughout.

Meanwhile, halve, stone and peel the avocado. Mash the flesh in a bowl with the lime juice, a generous pinch of salt and freshly ground black pepper until combined into chunky guacamole.

Remove the nachos from the oven. Serve immediately topped with the guacamole, salsa, soured cream and coriander leaves.

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