Description
Experience the vibrant flavors of the Caribbean with these Reggae Reggae Nachos. Crispy tortilla chips smothered in a spicy, aromatic tomato sauce infused with Scotch bonnet chili and allspice, layered with jalapeños and melted mozzarella, and finished with fresh coriander, guacamole, and soured cream. Perfect for a flavorful appetizer or a fun snack to share.
Ingredients
Scale
Sauce Ingredients
- 2 tsp olive oil
- 1 red onion, diced
- ½ Scotch bonnet chilli, deseeded and finely chopped
- 400g can chopped tomatoes
- ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
- ½ tsp allspice
Nachos and Toppings
- 2 x 200g bags tortilla chips
- 200g jar sliced jalapeno chillies
- 2 x 125g balls mozzarella, torn
- Small handful coriander, chopped
Sides
- 230g tub fresh guacamole
- ½ x 300ml pot soured cream
Instructions
- Prepare the sauce: Heat the olive oil in a frying pan over medium heat. Add the diced red onion and finely chopped Scotch bonnet chilli and cook gently for a few minutes until the onion softens and the chili releases its heat.
- Add tomatoes and spices: Stir in the chopped tomatoes, the Levi Roots Love Apple Tomato sauce (or tomato sauce with Tabasco), and the allspice. Let the mixture bubble gently for about one minute to meld the flavors, then remove the pan from heat.
- Assemble the nachos: Take a large ovenproof dish or plate and spread the tortilla chips evenly in a pile. Pour the freshly made spicy tomato sauce over the chips, spreading it to cover them well.
- Add jalapeños and cheese: Sprinkle the sliced jalapeño chillies evenly over the sauced chips, then scatter the torn mozzarella balls on top, ensuring an even distribution for a good melt.
- Bake the nachos: Preheat the oven to 220°C (200°C fan) or gas mark 7. Place the assembled nachos in the oven and bake for approximately 15 minutes, or until the mozzarella has fully melted and started to bubble.
- Garnish and serve: Remove the nachos from the oven and scatter the chopped coriander over the top for a fresh burst of flavor. Serve immediately with fresh guacamole and soured cream on the side for dipping.
Notes
- For an extra kick, leave some seeds in the Scotch bonnet chilli when chopping.
- Use fresh mozzarella for better melting and creaminess.
- If you prefer less heat, reduce or omit the jalapeño slices.
- Serve the dish immediately to enjoy the cheese melted and chips crispy.
- Substitute soured cream with Greek yogurt for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: Caribbean
Keywords: Reggae Reggae Nachos, Caribbean nachos, spicy nachos, tortilla chips recipe, mozzarella nachos, guacamole, jalapeno nachos
