Cooking time: 10min
Don't just grab a bag of tortilla chips and a tub of ready made guac, but make your own, play around with your spicing and choice of salad ingredients or swap some out and serve your nachos with some smashed black beans or a spoonful of chilli.
8 corn tortilla
olive oil for brushing
1 red onion
1 red chilli (optional)
1 red pepper
small handful chopped fresh coriander
1dsp red wine vinegar
1tbsp olive oil
2 ripe avocados
salt and ground black pepper
125g creme fraiche
50g mature Cheddar cheese, grated
Place the tortilla on a chopping board and lightly brush with olive oil. Then with a sharp knife or pizza cutter, cut into eighths. Arrange in a single layer on a baking sheet and cook at 200°C for 8-10min or until golden and crispy, set aside to cool.
Meanwhile peel, halve and finely slice the red onion, place in a bowl, with the finely chopped red chilli. Halve the red pepper, discard the seeds and pith and finely chop the flesh, add to the bowl with the finely chopped tomatoes and cucumber. Stir in the coriander, red wine vinegar and olive oil.
Halve the avocados and scoop the flesh out into a small bowl, smash the flesh with a fork adding the lime juice and seasoning.
Once these are all ready place in bowls alongside a pot of creme fraiche on a serving platter. Arrange your nachos in a high-sided oven-proof dish, and sprinkle over a few generous handfuls of grated cheese. Place under the grill or in a hot oven for a couple of mins until golden and bubbling, serve on the platter alongside the dips to dig and delve .