½ Scotch bonnet chilli, deseeded and finely chopped
400g can chopped tomatoes
½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
½ tsp allspice
2 x 200g bags tortilla chips
200g jar sliced jalapeno chillies
2 x 125g balls mozzarella, torn
small handful coriander, chopped
230g tub fresh guacamole
½ x 300ml pot soured cream
Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeÃ±os and mozzarella.
Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.