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Fully Loaded Nachos


  • Author: Katie Deacon
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x

Description

It might seem like a lot of work, making your own guacamole and pico de gallo but trust me, it’s worth it and hardly takes any time at all.   Plus, did I mention it’s delicious and a million times better than store bought?


Scale

Ingredients

For the Pico De Gallo:

  • 3 tomatoes deseeded and finely chopped
  • 1/2 red onion finely chopped
  • 1/2 jalapeno, finely chopped
  • 1tbsp  chopped corriander
  • salt & pepper

For the Guacamole:

  • 1 large, ripe avocado
  • 1/2 jalapeno, finely chopped
  • 1tbsp lime juice
  • salt & pepper

To Assemble the Nachos:

  • 1 bag lightly salted tortilla chips
  • 150grated cheese (your choice)
  • 1 tin black beans, drained and rinsed
  • 150ml sour cream
  • 1tbsp chopped coriander
  • 1 jar pickled jalapenos

Instructions

  1. First of all, make the pico de gallo but mixing all the ingredients together in a bowl. Set aside.
  2. For the guacamole, place all of the ingredients into a blender or food processor and blend until smooth. Check the seasoning and set aside.
  3. To assemble the nachos, spread half of the bag of tortilla chips over a large ovenproof plate or tray and sprinkle with half of the grated cheese and half of the black beans. Top with the remaining nachos, cheese and beans, place into a preheated oven (170°C) for 5 minutes or until the cheese has melted. Dollop spoon fulls of the pico de galo, guacamole and sour cream on top of the nachos and sprinkle with chopped coriander and pickled jalapenos.
  4. Serve with an ice cold beer and a good film.

  • Category: Snacks
  • Cuisine: Mexican