Emmentaler AOP Nachos with Avocado Dip

  • 25 minutes
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  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

2 avocados
3 tbsp lemon juice
½ cup sour cream, about 90 g
Salt, pepper
300 g mature Emmentaler AOP
about 200 g tortilla chips, mild or spicy
1 red pepper
2 tomatoes
75 g black olives, pitted
2 spring onions

Star of the dish
Emmentaler AOP cave-aged

To make the sauce, cut both avocados in half and remove the stone. Using a spoon, remove the flesh of the fruit from the outer skin and put into a bowl. Add lemon juice, sour cream, salt and pepper, mash with a fork and mix together well.

Grate Emmentaler AOP using a roesti grater. Spread out the tortilla chips on an oven-proof plate or a baking tray lined with baking paper. Halve pepper, remove the seeds, cut into strips. Dice the tomatoes.

Distribute the pepper, tomatoes and olives over the tortilla chips. Sprinkle with Emmentaler AOP.

Bake in the centre of a 220 degree oven for about 10 minutes. Cut the spring onions, including the green part, in rings, scatter over the nachos and serve with the sauce.

Info: when tortilla chips are covered with cheese and baked, they are called nachos.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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