android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Serves: 4

Nachos with Salsa

Voorbereidingstijd
10 min.
Bereidingstijd
15 min.
Bereidingsmethode
Indirect
Voorbereidingstijd
10 min.
Bereidingstijd
15 min.
Bereidingsmethode
Indirect

Ingrediënten

Nachos  Grill  On 20151 346X318
  • Tortilla chips
  • 100 g cheddar
  • Salsa:
  • 1 spring onion
  • 1-2 tomatoes
  • ½ cooking apple
  • ½ unwaxed lime
  • ½ red onion
  • 1 clove of garlic
  • Fresh ginger
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • ½ tbsp tomato purée

Bereiding

    In the kitchen:

  • 01
    Pour the tortilla chips into the base of the poultry roaster.
  • 02
    Grate the cheddar and sprinkle over the chips
  • 03
    Make the salsa. Wash the vegetables and fruit and peel the onion, garlic and ginger. Remove the top and bottom of the spring onion.
  • 04
    Finely dice the tomatoes, onion and apple, grate the garlic, ginger and lime zest and thinly slice the spring onion.
  • 05
    Turn the ingredients together and pour the salsa into the poultry roaster cup.
  • At the barbecue:

  • 01
    Prepare the barbecue for in-direct heat, approx. 185 °C.
  • 02
    Place the poultry roaster on the centre of the cooking grate, put on the lid and barbecue until the cheese has melted, the chips have browned slightly and the salsa is bubbling. This takes about 15 minutes.
  • 03
    Tip: You can slice a jalapeño and spread it over the chips before barbecuing. Serve the nachos with a home-made guacamole.
Ingrediënten
Bereiding

Wat heb je nodig?

Aanbevolen accessoires