Cheesy Nachos
- Prep Time: 15mins
- Cook Time: 10mins
- Serves: 6ppl
Ingredients
For the Nachos
- 2 x 250g bags of tortilla chips
- 1 x 400g tin black beans, drained and rinsed
- 1 red onion, finely sliced
- 500g grated Charleville Mozzarella & Red Cheddar
- 200g jar jalapeño chillies
- 150ml pot of sour cream
- A good handful of coriander leaves
- Extra lime wedges, to serve
For the Slasa
- 400g cherry tomatoes, roughly chopped
- ½ red onion, finely sliced
- 1 small green chilli, finely chopped
- Juice of ½ lime
- A generous pinch of sea salt
For the Guacamole
- 2 ripe avocados
- Juice of ½ lime
- 1 small green chilli
- A good handful of coriander
- A generous pinch of sea salt
Method
- Preheat oven to 200˚C/400°F/Gas Mark 6. Grease a large baking sheet or tin with a little oil.
- Whizz all the ingredients for the guacamole in a food processor until smooth and season to taste.
- Mix all the ingredients for the salsa in a small mixing bowl and leave to sit.
- Arrange half the tortilla chips across the baking sheet and top with half the black beans, half the jalapenos, onion and cheese.
- Repeat with the remaining ingredients and place in the oven to bake for 10-12 minutes until the cheese is melted and bubbling.
- Serve the nachos warm straight to the table with dollops of sour cream, guacamole, salsa, extra coriander leaves and lime wedges.
