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Nachos

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Recommended by

20 people

Dietary

Vegetarian

Who doesn't love a pile of nachos with all the fixings? Tailor it to your tastes with jalapeño chillies and dips.

By Gizzi Erskine

Ingredients

For the guacamole

2 very ripe avocados, skin and stones removed
1 large lime, juice only
1 chilli, seeds removed, finely chopped
½ garlic clove, peeled, grated
pinch ground cumin (optional)
1 large ripe tomato, seeds removed, chopped
2 spring onions, trimmed, finely sliced
salt and freshly ground black pepper

For the salsa

3-4 tomatoes, seeds removed, finely chopped
1 red chilli, seeds removed, finely chopped
dash Tabasco, to taste
1 garlic clove, peeled
1 large lime, juice only
½ tbsp extra virgin olive oil

For the nachos

2 x 200g/7oz bags plain tortilla chips
200g/7oz jar jalapeno chillies, drained, sliced
200g/7oz mature cheddar cheese, grated

To serve

1 x 150ml/5¼fl oz pot soured cream
small handful chopped fresh coriander leaves

Method

Preheat the oven to 220C/430F/Gas 7.
For the guacamole, mash all of the guacamole ingredients together in a bowl using a fork, until well combined.
Cover the bowl with cling film and chill in the fridge until needed (or for at least 20 minutes).
Meanwhile, for the salsa, mix all of the salsa ingredients together until well combined. Set aside for 10 minutes.
Sprinkle the tortilla chips into a large ovenproof dish. Scatter over the sliced jalapeno peppers and grated cheese. Transfer to the oven and cook until the cheese has melted, about 4-5 minutes.
To serve, spoon dollops of the guacamole, salsa and soured cream on top of the nachos. Sprinkle over the coriander leaves.