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2 to 3 people
Preparation time: 20 min

Vegan topper! Imagine yourself in the sun with this well-rounded serving of nachos with a Greek twist!



  • Trays
  • Cutting board
  • Knife
  • Oven resistant dish
  • Greaseproof paper

What to do / como trabajo:


Step 1

Make a mixture of the olives, capers and oregano. Finely chop the red cabbage and save in a container. Cut the Greek White into small cubes and keep in another container.

Step 2

Place greaseproof paper in an oven-proof dish and spread the tortilla chips on top. Spread the chile sin carne over the chips and then sprinkle the Gouda Flavor completely over the salsa.

Step 3

Place the nachos in a preheated oven at 180 degrees Celsius for 4 minutes.

Step 4

Remove the dish from the oven and garnish with the red cabbage, olive mixture and Greek White cubes. Drizzle Parilla BBQ sauce between the chips and top with cress!

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