02 Dec


1 Lime, zest

2 Limes Juice

3 Limes diced Flesh
1/4tsp diced Kachai (found in Asian goods stores, omit if not found)

4 or more shakes of Tabasco (to your taste of hotness)

200g Diced Fresh Pineapple

2 ripe Avocado's, diced

4 Tbsp of torn Coriander Leaves (Use half in Salsa and half for Garnish)

150g Sour Cream (Use half for Garnish and half for Dipping)

200g good Quality Mozzarella and Tasty Cheese Combined

175g good Quality Tortilla Chips (I use Lime Tostito's)


Combine Lime juice, zest and flesh with tobasco, pineapple, coriander and avocado.

Place tortilla chips in desired, heat proof, serving dish and top with cheese. 

Allow Cheese to melt on top under a grill or in a moderately heated oven. (approx 180℃)

After removing from oven, immediately top with Salsa and a couple of spoon fulls of Sour Cream.

Garnish with a little more Coriander and serve extra Sour Cream on the side for dipping.

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