RAINBOW LOADED NACHOS

These loaded Nachos have the wow factor and are perfect for gatherings and parties. They are popular with all the family, and with home made salsa and guacamole, they are fresh and healthy and lighter than you'd expect too.

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For the Nachos

6 flour tortillas (wholewheat if poss)

1 tsp cajun spice (or harissa/ paprika)

olive oil

Salsa

1/2 red onion

1 garlic clove

4 large tomatoes

1/2 lime

Guacamole

2 ripe avocados

2 spring onions

1 clove garlic

1/2 lime

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.

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

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.

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.

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