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For the Guacamole:
Place the avocados, garlic puree, paprika, jalapeños and the lime juice in a large bowl and using a fork, mash together creating a semi-smooth texture.
Season with salt and pepper.
For the salsa:
Heat a frying pan then add in the olive oil when hot.
Add the sweetcorn and fry until it colours.
While it is still warm add in the sugar and vinegar and mix well.
Leave to cool then stir in the remaining ingredients.
For the nachos:
Pre-heat the grill until hot.
Pile up the tortilla chips on a large ovenproof platter.
Scatter over the grated cheese and season with black pepper.
Place under the grill for a few minutes or until the cheese is bubbling and golden.
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