Baked Nacho Platter with Avocado Dip

Preheat the oven to 180–185 °C. Line a baking sheet (approx. 30 cm × 40 cm) with baking paper. Cut the whole wheat tortillas into squares of about 4 cm × 4 cm.

Spread the tortilla pieces evenly on the baking sheet and bake in the oven for 8–9 minutes until crispy. Turn or mix them once halfway through to ensure even browning.

Meanwhile, prepare the dip: Halve the avocado, remove the pit, scoop out the flesh, and cut it into small cubes. In a bowl, mix with finely grated Balkan cheese, sour cream, lime juice, salt, and pepper. Roughly chop the cilantro and set aside.