[vc_row][vc_column][vc_column_text]Klein River Colby defines ‘All-purpose’ and is creamy once you get through the slightly young texture. Whereas Klein River Raclette is fruity, sweet, earthy and a touch of salt comes through and accompanies any dish.
The combination of these two is perfect for cheesy nachos.
Ingredients
1 pack of plain / spicy tortilla chips
1 cup (80 g) Colby, grated
1 cup (80 g) Raclette, grated
1/2 onion, finely chopped
1 tomato, finely chopped
pickled jalapeños, sliced
Optional toppings:
1 ripe avocado, made into guacamole
sour cream / cream cheese
olives
shredded beef, pork or chicken
Method
Preheat the oven to 180°C.
Spread the tortilla chips on a baking tray, sprinkle half of the grated cheese over.
Then sprinkle the rest of the toppings over and the remaining cheese.
Bake for approximately 10 minutes, or until the cheese is melted.
Serve warm with sides such as guacamole, sour cream or salsa.
