Nachos with Ballymaloe Pepper Relish
These Nachos are so delicious as a snack for yourself or if you’re entertaining. Our Pepper Relish gives them the perfect hint of spice!
  • Cooking Time: 15 mins
  • Serves: 4
  • Skill: Easy
  • Allergens: Wheat, dairy


  • Irish Cheddar cheese (grated)
  • Tortilla chips
  • Crème fraiche
  • Spring onion
  • Ballymaloe Pepper Relish
  • Guacamole
  • 2 avocados (ripe)
  • 1 lime (juiced)
  • 1 red onion (finely minced)
  • 1-2 chillies (finely minced)
  • Handful of coriander (chopped)
  • Extra virgin olive oil
  • 2 tomatoes (diced)


  1. Preheat the oven to 180°C.
  2. Spread out the tortilla chips on a baking tray and sprinkle the grated cheddar cheese over them. Put the tray into the oven.
  3. While they are in the oven, start making the guacamole and tomato salsa.
  4. For the guacamole:
  5. Cut the avocados in half and remove the stone. Scoop out the avocado into a bowl and add the finely minced red onion, chillies and coriander. Once well mixed, add the lime juice and a drizzle of olive oil.
  6. For the tomato salsa:
  7. Mix the diced tomatoes, minced red onion, coriander and lime juice. Season with salt and pepper.
  8. Take the nachos out of the oven once the cheese is melted.
  9. Serve with guacamole, tomato salsa, crème fraiche and dollops of Ballymaloe Pepper Relish.
  10. Sprinkle finely sliced spring onion on top.


Dietary Suitability

    • Contains gluten
    • Contains dairy
    • Suitable for vegetarians