Tortilla chips casserole with gyros and vegetables and avocado dip

Ingredients for 4 servings:

• 1 pack of tortilla chips
• 200 g cheese, grated
• 1 bell pepper(s)
• 3 stalk(s) spring onions
• 1 packet of hollandaise sauce
• 250 g gyros meat, fresh or frozen
• 125 g crème fraîche
• 1 avocado(s)
• 1 pinch of salt
• 1 pinch(s) paprika powder
• 1 dashes lemon juice
• Jalapeño(s) or chilies, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Very tasty, very powerful

First, preheat the oven to 180 degrees Celsius. Fry the gyros thoroughly in a pan. Meanwhile, dice the bell peppers and add them to the gyros in the pan for about 3-4 minutes. Slice the spring onions into small rings. Grease the baking dish and place a thin layer of chips in it, then lightly sprinkle with cheese. Place some gyros with bell peppers on top of the chips and lightly drizzle with hollandaise sauce. Continue layering the chips, cheese, gyros, bell peppers, and hollandaise sauce until all the ingredients are used up. Finally, add the spring onions, spread the rest of the hollandaise sauce on top, and sprinkle the remaining cheese on top for the topping. Bake in the oven for 15 minutes. For the dip, mash a ripe avocado with a fork, add the crème fraîche, and mix to combine. Season to taste with a pinch of salt, a squeeze of lemon juice, and a small pinch of paprika, then stir well. Serve the casserole with the dip. Tip: If you like it spicy, you can add chilies or jalapeños to the recipe.