1

To begin making the Cheesy Loaded Veggie Nachos Recipes, first make the cheese sauce.

To make the cheese sauce

1

Into a preheated saucepan add butter, flour, milk and salt to taste. Stir well to combine until the sauce thickens.

2

Once the sauce has thickened add the Britannia Mexican Chilli Cheese Spreadz. Stir well until the cheese melts and the sauce thicken a little more. Turn off the heat, transfer the cheese sauce into a bowl and keep aside. 

To make the Fresh Tomato Salsa

1

Into a mixing bowl add the tomatoes, onions, green chilli, cumin powder, chilli powder, sugar, tabasco sauce, lemon juice, coriander leaves and salt to taste. Stir well to combine and keep aside. 

To make the Spicy beans

1

Into a preheated pan add oil, garlic and onions and saute until the onions soften and turn golden brown in colour. 

2

Once done add the cooked rajma bean, tomato puree, cumin powder, turmeric powder and salt to taste. Stir well to combine and cook till the ingredients come together for about 3 to 4 minutes.

To make the Cheese Loaded Veggie Nachos

1

Spread the Nachos/tortilla Chips on a flat baking platter.  Spoon and spread the spicy beans on the chips. Sprinkle the black olives over.

2

Next sprinkle the jalapenos over the Nachos and spoon a few tablespoon of the tomato salsa around. 

3

Once done drizzle the cheese sauce over the Nachos.

4

If you like you can repeat another layer of chips, beans, salsa and creamy cheese sauce.

5

Finally sprinkle the grated Britannia Cheese Block over everything and place the platter in a preheated oven at 180 C. 

6

Bake the Loaded Veggie Nachos for approximately 10 to 15 minutes or until the cheese melts.

7

Once done remove the Cheese Loaded Veggie Nachos from the oven and serve. 

8

Serve Cheesy Loaded Veggie Nachos Recipes as an appetizer along with Mexican Style Vegetarian Chimichanga Recipe,  Vegetarian Smoked Mexican Bean Rice Recipe and Churros Recipe With Cinnamon & Sugar for a complete Mexican meal.