RAINBOW LOADED NACHOS

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For the Nachos

6 flour tortillas (wholewheat if poss)

1 tsp cajun spice (or harissa/ paprika)

olive oil

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Salsa

1/2 red onion

1 garlic clove

4 large tomatoes

1/2 lime

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Guacamole

2 ripe avocados

2 spring onions

1 clove garlic

1/2 lime

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Your choice of Toppings:

100g cheddar cheese

50g sour cream/ greek yoghurt

A handful of fresh herbs: Coriander/ Mint

1 red onion

50g cooked sweetcorn

100g refried beans

100g cooked chicken pieces

6 cherry tomatoes

 

 

Method:

Set grill to high

 

Prep the tortillas:

• coat both sides of the tortillas with the oil and spice mix

• place under the grill until lightly toasted both sides

• cut into quarters and set aside.

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Prep the salsa:

• Chop onion and garlic finely, place in bowl and squeeze over with lime to reduce raw taste

• Pierce the tomato skins and blanche in boiling water until the water returns to boil and skins begin peeling away

• Run under cold water, remove skins and chop into small cubes

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Prep the guacamole

• Half the avocados, remove seed and score lines vertically and horizontally, using a spoon, scoop out flesh and add to a bowl

• Squeeze with lime, crush garlic, and mash to combine with a fork

• Chop spring onions and add to the bowl and add salt, pepper and oil.

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Assemble nachos

• Form a layer of nachos on the base of a roasting tin, 

• Cover with cheese, and any toppings that are to be grilled (beans/chicken/some of the salsa/sweetcorn)

• Place under grill for a few minutes, until cheese is bubbling and nachos are toasted (careful not to burn)

• Load up with fresh toppings, such as salsa, sour cream/ yoghurt, guacamole, herbs.