Cheesy nachos served with Sea Harvest Fish Nuggets and pea guacamole for dipping.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
1½ C (250 g) frozen peas
1 Tbsp (15 ml) lime juice
5 mint leaves
salt and pepper
30 (600 g)Sea Harvest Fish Nuggets
½ C (100g) cheddar cheese, grated
1 C (150 g) sugar snap peas
8 lime wedges
Bring a saucepan of salted water to the boil over medium heat. Add the peas and cook lightly until tender, 2-3 minutes. Strain and refresh the peas in cold water. Add the peas and the remaining ingredients for the pea guacamole to a food processor and blend until chunky. Season to taste. Cover and refrigerate until needed.
Preheat the oven to 200 °C. Arrange the Sea Harvest Fish Nuggets on a baking tray and bake until golden and crisp, 12 minutes.
Line a baking tray with baking paper. Arrange the nachos in an even layer and sprinkle the cheese on top. Bake until melted, 2-3 minutes. Season lightly.
Serve the cheesy nachos and crisp Sea Harvest Fish Nuggets with the pea guacamole for dipping. Serve with sugar snap peas and lime wedges on the side.
TIP: Sea Harvest Fish Nuggets are perfect for snacking or in a kiddie’s lunchbox. They are also great served as a filling in wraps, pitas and sandwiches or on salads.