Mexican nachos with Balsamic Vinegar “dal 1891” and onion jam with Balsamic


Mexican nachos

Refried beans

Grated Emmentaler DOP Cheese

Duke’s Balsamic Vinegar of Modena “dal 1891”

Organic onion jam with Duke’s Balsamic Vinegar of Modena

Sour cream

Fresh coriander


For the guacamole sauce

2 medium avocados

1 medium tomato, finely chopped

2 teaspoons lime juice

1 tablespoon finely chopped fresh coriander leaves





Pre-heat the oven up to 200°C (180°C if fan-forced). Spread the nachos over base of a baking dish. Dollop the refried beans over the nachos, and sprinkle with Emmentaler DOP cheese. Bake for 15 minutes, or until cheese has melted. In the meantime, make the guacamole sauce. Place the avocado in a bowl, and mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper. Serve the nachos topped with a few drops of Duke’s Balsamic Vinegar of Modena “dal 1891”, guacamole, and sour cream. Decorate the dish with coriander leaves, and serve with the organic onion jam with Duke’s Balsamic Vinegar of Modena, which will enhance the flavor of the nachos thanks to its intense taste.

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