NACHOS LOADED WITH SUMPTIOUS CHEESE, PICO DE GALLO, JALAPENOS, SOUR CREAM & GUACAMOLE

INGREDIENTS
Corn tortillas to fry or cooked corn nacho chips
Oil for frying corn tortillas
Grated mozzarella
Grated mild cheddar
Sliced jalapenos
Set sour cream
Guacamole
Pico de gallo

PICO DE GALLO
1 large tomato de-seeded & diced
1/2 onion fine diced
10 jalapenos diced
20 stems of coriander chopped
1 lime juiced
Salt

GUACAMOLE
1 very ripe avocado
1 shallot very very fine diced
1 red pepper very very fine diced
1 garlic clove grated
1 lime squeezed
Salt & pepper to taste

Mix all of the ingredients together.

TO FRY CORN TORTILLAS
Take the corn disks and with scissors cut then in half, then half again & again to make your corn triangles, fry till crisp and drain well on paper roll, sprinkle with a equal mix of  garlic powder & onion salt. 

TO ASSEMBLE THE NACHOS
Pre heat the grill and place a single layer of corn chips on a plate and sprinkle well with the cheese mix, repeat building a mountain and then place under the grill to melt the cheese, you can place in the microwave for 2 minutes instead.  Once all the cheese has melted, top with sour cream, guacamole, jalapenos, and sprinkle with pico de gallo.  You can also top at this point with chilli con carne or chicken fajitas or pulled pork.