Delicious nachos topped with salsa, cherry tomatoes, cheddar cheese, moist biltong, and optional jalapenos, perfect for a Friday night dinner or holiday snack.
350g plain nachos
200ml Peppadew salsa
200g cherry tomatoes
200g cheddar cheese
250g moist biltong
250ml soured cream
60ml chopped jalapeño
80g Parmesan cheese
Salt and black pepper for seasoning
Fresh coriander
Preheat the oven to 180°C.
Divide the nachos between 4 ovenproof serving bowls (or one large dish) and spoon the salsa in between and over the nachos.
Top with some cherry tomatoes.
Sprinkle generously with the grated cheddar cheese.
Bake in the oven until the cheese is melted and golden brown (about 12 minutes).
Top with the biltong slices, dollops of crème fraîche, jalapeños (if using), and some finely grated Parmesan cheese.
Top with some fresh coriander.
Serve immediately.
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