70 gm - Cornitos Beetroot Nacho Crisps
100 gms - Refried Beans
45 gm - Diced Yellow Bell Pepper
20 gm - Cornitos Sliced Jalapenos
15 gm - Sliced Black Olives
100 gm - Mozzarella cheese
30 gm - Boiled Sweet Corn
Seasoning to taste
50 gm - Cornitos Chunky Salsa Mild
50 gm - Guacamole Dip
- Arrange Cornitos Beetroot Nacho Crisps on a ceramic plate, overlapping one over the other
- Spread refried beans over the chips.
- Layer Nachos with refried beans, vegetables and Cornitos Sliced Jalapenos
- Sprinkle mozzarella cheese evenly on the Nachos and finish with seasoning.
- Bake in a pre-heated oven at 350 *F for 2 minutes or till cheese melts.
- Remove from oven and serve with Guacamole dip and Cornitos Chunky Salsa