|1 cup||mature cheddar cheese — grated|
|1 handful||fresh coriander|
|1/2||red onion — finely chopped|
|1 handful||baby tomatoes — diced|
|1||fresh chillies — chopped|
|1||lime — juice only|
|salt and black pepper — to taste|
|1 cup||baby tomatoes|
|fresh chillies — chopped, to taste (optional)|
|1 tbsp||red wine vinegar|
|salt and black pepper|
|sour cream — or creme fraiche, to serve|
|jalapeños — sliced, to serve|
If using the tortillas, preheat oven to 180 degrees C.
Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy.
Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm, while the boerewors cooks make the guacamole by mashing the avocados roughly with a fork.
Add the coriander, onion, tomatoes and chilli and mix. Add the lime juice, season to taste and mix well.
Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar
Season to taste
Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble.
Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche.
Serve with the pickled jalapeno.
Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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