Baked Nachos with Salsa Verde
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked Nachos with Salsa Verde are homemade crispy bread chips topped with cheese, fresh salsa, and savory seasonings with a touch of heat. They're flavorful and satisfying without heavy frying. Serve them as a festive appetizer or snack for gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 5 Wholemeal Pita breads (gluten free pita bread works fine too if required)
- 2 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp salt
- Pinch of black pepper
- 100 g (2 packed cups) of fresh coriander (cilantro)
- 10 fresh basil leaves
- 5 spring onions (scallions) (roughly chopped)
- 1 green chilli (roughly chopped)
- 1 clove garlic (peeled and roughly sliced)
- 2 tsp fish sauce
- juice of ½ a lime
- pinch of salt and pepper
- 3 tbsp creme fraiche (full fat or low fat is fine)
- 25 g (1/4 packed cup) mature cheddar cheese, grated
- 12 vine-ripened cherry tomatoes (cut into quarters)
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 1216mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 166mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.