Nachos Recipe
- 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
- 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
- 2 x 200g/7oz bags plain tortilla chips
- 200g/7oz jar jalapeno chillies, drained, sliced
- 200g/7oz mature cheddar cheese, grated
- 1 x 150ml/5¼fl oz pot soured cream
- small handful chopped fresh coriander leaves
- 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.
