7-a-day recipe for 4 people, takes only 15 mins; recipe has tortilla, rapeseed oil, jalapeno chilli, mozzarella, creme fraiche, coriander, avocado, lime juice, spring onion, coriander, tabasco sauce, kidney bean, garlic clove, chilli powder, ground cumin, tomato, red onion, garlic clove, lime juice and rapeseed oil.
Lighter nachos
Course: 7-a-day
Servings
4
servings
Prep time
35 mins
Ingredients
- Tortilla: 5 soft corn tortillas
- Rapeseed Oil: 1 1/2 tsp rapeseed oil
- Jalapeno Chilli: 1 jalapeno chilli, deseeded, cut into thin strips
- Mozzarella: 100g mozzarella, grated
- Creme Fraiche: 2 tbsp half-fat creme fraiche
- Coriander: 1/2 small pack coriander leaves, chopped
- Avocado: 2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
- Lime Juice: 1 tbsp lime juice
- Spring Onion: 2 spring onions, ends trimmed, finely chopped
- Tabasco Sauce: few drops Tabasco sauce
- Kidney Bean: 400g can red kidney bean, drained and rinsed
- Garlic Clove: 1 garlic clove, crushed
- Chilli Powder: 1/4 tsp mild or medium chilli powder
- Ground Cumin: 1/4 tsp ground cumin
- Tomato: 4 tomatoes, seeds removed, finely chopped
- Red Onion: 1/4 small red onion, finely chopped
Directions
- Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.
- For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.
- For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.
- For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.
- Ten minutes before you're ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeno chilli and mozzarella.
- Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips. Remove and spoon over the creme fraiche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. Serve immediately.
