1. Preheat the oven to 220ºC.
  2. For the guacamole, mash all of the guacamole ingredients together in a bowl using a fork, until well combined.
  3. Cover the bowl with cling film and chill in the fridge until needed (or for at least 20 minutes).
  4. Meanwhile, for the salsa, mix all of the salsa ingredients together until well combined. Set aside for 10 minutes.
  5. Sprinkle the tortilla chips into a large ovenproof dish. Scatter over the sliced jalapeno chillies, calamata olives and grated cheddar cheese. Transfer to the oven and cook until the cheese has melted, about 4-5 minutes.
  6. To serve, spoon dollops of the guacamole, salsa and crème fraîche on top of the nachos. Sprinkle with the coriander.
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