Rainbow Loaded Nachos
1 hr
4 Servings
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Equipment
Knife, chopping bard, baking tray with parchment, grater, pastry brush, 2 mixing bowls
Steps
Set grill to high
Prep the tortillas:
coat both sides of the tortillas with the oil and spice mix
place under grill until lightly toasted both sides
cut into quaters 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.
Ingredients
For the Nachos
6 flour tortillas (wholewheat if poss)
1 tsp cajun spice (or harssa/ 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
Handful of fresh herbs: Coriander/ Mint
1 red onion
50g cooked sweetcorn
100g refried beans
100g cooked chicken pieces
6 cherry tomatoes