Rainbow Loaded Nachos

1 hr

4 Servings

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.