This nachos recipe is cinema nachos', more wholesome and lets be honest, better looking older sister. Nothing overly fancy or tricky, just a really tasty treat. These have quickly become a winner amongst my friends, family and boyfriend and go perfectly with a smoky chilli con carne and a couple of Coronas.
Ingredients: Serves 2-3
For the guacamole...
2 ripe avocados
1/2 lemon, juiced
3 spring onions, chopped
4 cherry tomatoes, finely chopped
A small handful of fresh coriander, chopped
A pinch of dried chilli flakes
Salt & pepper
For the rest...
4 flour tortilla wraps, cut into triangles
2 spring onions, chopped
150g of cheddar cheese, grated
50g of mozzarella, torn into small pieces
100ml sour cream
100g fresh tomato salsa
80g green jalapeños from a jar (depending how hot you like it!)
Method:
1. Arrange the tortilla triangles on a large baking tray, ensuring they aren't stacked on top of one another. Cook in the oven on a medium heat for around 5 minutes or until going slightly darker in colour, then set aside.
2. To make the guacamole, mash 2 avocados in a bowl with a fork until smooth but with a few chunky bits.
3. Into the bowl add, the spring onions, coriander, tomatoes, chilli flakes, seasoning and lemon juice. Combine together and set aside.
4. Arrange half of the tortilla chips into a deeper baking dish/tin and sprinkle over half of both cheeses and a few jalapeños.
5, Place under the grill for a few minutes until the cheese has melted.
6. Then place the remaining tortilla chips on top, along with the rest of the cheese, salsa, more jalapeños and some spring onions.
7. Place under the grill again for a few minutes until the cheese has melted.
8. Remove from the oven, and dollop sour cream and guacamole over the nachos.
9. Garnish with some fresh coriander and spring onions and enjoy!
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