Pumpkin nuts

Name: pumpkin nuts
Cook time: 15 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 500 g bottle gourd; 1 el chimichurri herbs; 2 el (sunflower oil; 300 g tortilla chips; 150 g grated mature cheese; 1 jalapeño pepper; 1 avocado; 1 lime; 10 g fresh coriander; 125 g creme fraiche; 115 g Home Made style Mexican salsa

Snack or side dish of pumpkin with nachos, cheese, avocado, lime, coriander and salsa.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 30)

Directions

Preheat the oven to 200 ° C.
Cut the pumpkin into pieces. Remove the seeds and the stringy inside with a spoon and cut off the skin with a sharp knife.
Cut the flesh into cubes of 1 cm. Spread over a baking sheet covered with parchment paper and sprinkle with the chimichurri, oil and salt to taste.
Bake for 25 minutes at the bottom of the oven. Spoon halfway.
Put the tortilla chips in an oven dish and sprinkle the grated cheese over it. Bake 10 minutes on a rack above the pumpkin.
Meanwhile cut the stalk of the jalapeño pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into thin rings.
Halve the avocado, remove the kernel and scoop out the pulp with a spoon. Cut the flesh into cubes.
Halve the lime and press 1 half over the avocado (per 8 people).
Cut the coriander coarsely.
Spoon the pumpkin and avocado cubes over the chips in the greased oven dish.
Put spoons of crème fraîche and Mexican salsa on them.
Divide the jalapeño pepper and coriander over it and serve.