Cook Time
10 Minutes
A great dish for a crowd, this cheesy nachos recipe combines crunchy tortilla crisps with a fresh tomato salsa flavoured with Fennel, Basil and Garlic Pepper topped with delicious melted cheese. A great Mexican starter or nibbles for a party.
  • ¼ teaspoon Garlic Pepper

  • 1 teaspoon Fennel Seeds

  • 3 tablespoons olive oil

  • 1 tablespoons Dried Basil

  • 1 tablespoons red wine vinegar

  • 5 tomatoes, roughly chopped

  • ½ onion, finely chopped

  • 300 gram bag tortilla crisps

  • 225 gram jar jalapeno peppers in brine, drained

  • 175 gram (6 ounce) Cheddar cheese, grated

  • 1 teaspoon Chilli Flakes

Key Products
Garlic Pepper

Product Information

£ 1.90/unit,45g
Fennel Seeds

Product Information

£ 2.00/unit,28g
Dried Basil

Product Information

£ 1.70/unit,10g
Schwartz product packaging

Product Information

£ 2.00/unit,29g


  • 1 In a bowl, mix together the Fennel Seed, Basil and Garlic Pepper with the oil, vinegar, tomatoes and onion. Chill for 30 minutes.
  • 2 Lay two large sheets of foil on top of each other and scatter some of the tortilla crisps on top. Now scatter some of the jalapeno peppers, cheese and Crushed Chillies, repeat another layer. Scrunch the edges of the foil together to form a rim and grill under a medium-high heat for 10 minutes. Serve with plenty of the salsa.