• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

Does your kid love cheese and nachos? This bento recipe consists of a snazzy bed of tortilla chips nachos topped with crushed avocados and melted cheese, served with a fresh salsa. Recipe and photo courtesy of Mission Foods.

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • Tornado Chips:
  • original tortilla chips
  • 1/2 avocado (cut into cubes and mashed)
  • 1 handful scallion (chopped finely)
  • 1 handful mozzarella (or cheddar cheese; grated)
  • Salsa:
  • 3 small tomatoes (chopped into small cubes)
  • 1 handful coriander (chopped finely)
  • 1 onion (chopped finely)
  • 1 bell pepper (cut into small pieces)
  • 1 clove garlic (chopped finely)
  • Lemon Juice (1 lemon)
  • salt to taste
  • 1 small egg (hard-boiled)
  • 1 Babybel cheese mini
  • oranges and grapes


  1. To make Tornado Chips: In a heatproof dish, top original tortilla chips with avocado, scallion and sprinkle the cheese on top.
  2. Bake in oven at 180°C for 5 minutes until cheese melts.
  3. To make Salsa: Add all ingredients together with a dash of salt. Mix well.
  4. Alternatively, add all ingredients into a food processor and blend well.
  5. To assemble the Tornado Chips Bento: Place Tornado Chips into one side of the bento box.
  6. Pour salsa into a little silicone cup to go with the chips.
  7. To make it more interesting, place one hard-boiled egg (still warm) in an egg mold. Close the mold firmly, dip quickly into a bowl of cold water and leave for at least 10 minutes before removing the egg.
  8. Style the bento with the egg, the mini Babybel cheese as well as a few pieces of oranges and grapes into the Tornado Chips Bento for a colourful and tasty lunch.

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