Emmentaler AOP Nachos with Avocado Dip

To make the sauce, cut both avocados in half and remove the stone. Using a spoon, remove the flesh of the fruit from the outer skin and put into a bowl. Add lemon juice, sour cream, salt and pepper, mash with a fork and mix together well.

Grate Emmentaler AOP using a roesti grater. Spread out the tortilla chips on an oven-proof plate or a baking tray lined with baking paper. Halve pepper, remove the seeds, cut into strips. Dice the tomatoes.

Distribute the pepper, tomatoes and olives over the tortilla chips. Sprinkle with Emmentaler AOP.

Bake in the centre of a 220 degree oven for about 10 minutes. Cut the spring onions, including the green part, in rings, scatter over the nachos and serve with the sauce.

Info: when tortilla chips are covered with cheese and baked, they are called nachos.