Ingredients:
- 230 g of corn kernels
- 2 ripe tomatoes, flesh diced
- 2 ripe avocados, peeled, pitted and diced
- 4 spring onions, cut into rings
- 25 g jalopeñapepers from a jar, drained and chopped
- Salt / pepper
- 1 bag of tortilla chips (150g)
- 125 ml sour cream
- 100 g freshly grated Gouda cheese
Preparation:
Preheat the oven to 200 'C.
Put the corn kernels with the tomato, avocado, spring onions and peppers in a bowl. Stir well and season with salt and pepper.
Put the tortilla chips in a greased baking dish and top with low-avocado salsa over. Stir in the sour cream and sprinkle with grated cheese. Put 15 to 20 minutes in the hot oven until the cheese begins to bubble.
Source: "Cooking for family and friends" of Ainsley Harriott.
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