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How to make perfect biltong nachos

Simon Smith - Thursday, April 07, 2016

How to make perfect biltong nachos

You will need:

  • A functioning oven
  • A lasagne dish
  • 600-800g salsa
  • Biltong
  • 2 balls of mozzarella, sliced
  • 200-300g of cheddar, grated
  • 1-2 bags of tortilla chips
  • Sprinkly bits

  1. Preheat the oven to 180C
  2. Layer a lasagne dish with tortilla chips (my personal preference is Doritos Chilli Heatwave, but each to their own) - you’ll want enough to cover the bottom of the dish
  3. Cover the nachos with a layer of grated cheddar cheese
  4. Spoon a layer of salsa (I prefer to use homemade salsa (see below) as this recipe needs a lot of it and the store-bought stuff tots up quite quickly)
  5. Add a layer of biltong – whichever flavour is your favourite, or go for a mix. No surprises here, but I tend to go with the Habanero Chilli ‘tong
  6. Coat the whole thing with a layer of mozzarella
  7. Repeat steps 2-6 until the dish is nearly overflowing with cheesey beefy salsa-y goodness
  8. Top everything with some Sprinkly Bits (link) for the extra beefy kick
  9. Stick it in the oven until the top layer is lovely and crispy (about 15-20 minutes)
  10. Serve and enjoy

P.S. What kind of cheese doesn’t belong to you?

Nacho cheese!

Homemade salsa

You will need:

  • Large frying pan, a working hob, knife and chopping board
  • 2-3 tins of chopped tomatoes
  • 2 peppers (preferably of different colours)
  • 2 red onions
  • 3 fresh tomatoes
  • Herbs and spices – your choice! (but chilli, cumin and basil are good ones to start with)
  1. Dice the veggies and cook them in a frying pan of oil
  2. Once they’re at the right tenderness for your personal preference, add the (tins of) chopped tomatoes
  3. Add your herbs and spices, and stir everything in together
  4. Set the hob to a low-medium flame, and let it reduce. Stir occasionally
  5. You can add tomato puree to thicken the consistency
  6. Once it has the consistency of store-bought salsa, remove from the heat and allow to cool
  7. Once at room temperature, move the salsa to the fridge and store overnight
  8. Go to bed. Wake up. Open the fridge. Voila!

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