Peri Peri Lasagna Nachos
Loaded tortilla chips layered with spicy peri peri beef, rich creamy cheese sauce, avocado, and fresh herbs. This bold fusion recipe brings together the flavors of nachos and lasagna in one irresistible dish.
Ingredients
- 1 Chopped red bell pepper
- 1 Onion (quartered)
- 2 Halved tomatoes
- 4–5 Garlic cloves
- 2 tbsp Oil
- Salt (to taste)
- Black pepper (to taste)
- 1–2 tbsp Lemon juice
- 2 tbsp Fresh coriander
- 400 g Beef mince
- 1 tbsp Oil
- 1 tbsp Ginger garlic paste
- 2 tbsp Butter
- 1 cup Heavy cream (or ½ cream + ½ milk)
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Black pepper
- ½ cup Cheese
- 200–250 g Tortilla chips
- 1–2 Sliced avocados
- 2 tbsp Chopped coriander
- Sliced chilies/jalapeños
Instructions
- Roast bell pepper, onion, tomatoes, and garlic with oil, salt, and pepper at 200°C until soft and lightly charred.
- Blend the roasted vegetables with lemon juice and coriander until smooth to create the peri peri paste.
- Heat oil in a skillet and sauté ginger garlic paste until fragrant.
- Add beef mince and cook until browned.
- Stir in the peri peri paste and cook for 5 to 7 minutes until well combined.
- Melt butter in a saucepan and add cream. Season with garlic powder, onion powder, black pepper, and salt. Then add cheese and stir until melted and creamy.
- Arrange tortilla chips on a serving platter.
- Layer with peri peri beef and cheese sauce. Repeat layers if desired.
- Top with avocado slices, coriander, and chilies or jalapeños.
- Serve immediately.