These loaded Nachos are perfect for gatherings and parties. They are popular with all the family, and with home made salsa and guacamole, they are fresh and healthy and lighter than you’d expect too.
Prep Time:
Cooking Time:
For the Nachos
Salsa
Guacamole
Pick your toppings:
These loaded Nachos are perfect for gatherings and parties. They are popular with all the family, and with home made salsa and guacamole, they are fresh and healthy and lighter than you’d expect too.
Eating the rainbow is one of the simplest concepts to follow, in order to make a positive move for our health and well-being every day. The colours in fruits and vegetables provide us with a range of phytonutrients beneficial for health.
Set grill to high
Prep the tortillas:
coat both sides of the tortillas with the oil and spice mix
place under the grill until lightly toasted both sides
cut into quarters and set aside.
Prep the salsa:
Chop onion and garlic finely, place in bowl and squeeze over with lime to reduce raw taste
Pierce the tomato skins and blanche in boiling water until the water returns to boil and skins begin peeling away
Run under cold water, remove skins and chop into small cubes
Prep the guacamole
Half the avocados, remove seed and score lines vertically and horizontally, using a spoon, scoop out flesh and add to a bowl
Squeeze with lime, crush garlic, and mash to combine with a fork
Chop spring onions and add to the bowl and add salt, pepper and oil.
Assemble nachos
Form a layer of nachos on the base of a roasting tin,
Cover with cheese, and any toppings that are to be grilled (beans/chicken/some of the salsa/sweetcorn)
Place under grill for a few minutes, until cheese is bubbling and nachos are toasted (careful not to burn)
Load up with fresh toppings, such as salsa, sour cream/ yoghurt, guacamole, herbs.