a plate of vegetarian nachos with tomato salsa, sour cream and basil leafs

Nachos are my definite go-to snack for times when I’m stuck for inspiration. I always seem to have just enough ingredients to whip up some variation, whether it’s a fully loaded serve that’s big enough to share, or a simple fuss-free serve for two, like this one with homemade Pico de Gallo that I’m sharing with you today.

I just always seem to have the basics on hand. Tomatoes; for me are a must, sour cream is a great addition and cheese. I always have cheese. As for the chips, well sometimes I have to make do with what I have.

The chips I used for this recipe I made from some leftover garlic Tortillas that I seasoned and oiled. I then baked them to make them hard and crunchy. It’s a great little hack for those times you just need some sort of chips, whether for nachos and salsa or for a dip.

Pico de Gallo Nachos

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Main Course, Snack

Cuisine Tex-Mex

Servings 1 Person

Ingredients

For the Chips

2 flour tortillas
1½ tbsp oil
1 tsp paprika
salt & pepper to taste

To Serve

⅛ cup grated cheese
½ large tomato
½ lime juiced
salt & pepper to taste
1 tbsp sour cream
fresh basil to garnish (optional)

Instructions

Preheat oven to 180°C and prepare a baking tray with baking paper. Set aside.
Cut each tortilla into 8 triangles and scatter on prepared tray. Drizzle oil on both sides and season with salt, pepper and paprika. Cook for 5-10 minutes or until golden. Remove from oven.
Sprinkle over grated cheese and cook for another 2-5 minutes or until cheese has melted. Remove from oven and set aside.
Dice tomato and add to a small bowl along with lime juice and season with salt and pepper to taste. Stir to combine.
Once tortilla chips have cooled slightly, place them on a serving plate and top with tomato salsa and sour cream. Garnish with basil leaves if desired and serve.