Nutrition-Packed Nachos
with Sour Cream and Guacamole
Like Robert Downey Jr and Charlie Sheen, there are certain dishes which court more controversy than others. But just as those two have dusted themselves down to reach new career heights, we’ve been hard at work making over some previously misbehaved recipes. Nachos have been getting a bad wrap for years thanks to American style diners, but we’ve revamped the dish into a nutrition powerhouse. It’s time to roll out the red carpet!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Red Onion
1
Red Pepper
2
Mature Cheddar Cheese
(Contains Milk)
3
Coriander
1
Chopped Tomatoes
½
Organic Sweetcorn
½
Tomato Puree
1
Mexican Spice
1
Nachos
(Contains Cereals containing gluten)
1
Avocado
½
Lime
2
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel and finely dice both the garlic and the red onion. Remove the core from the red pepper and very finely dice. Grate the cheese and roughly chop your coriander.
Heat 2 tbsp of olive oil in a pan on medium heat. Gently fry the onion for around 5 mins or until soft. Tip: Turn the heat down if it starts to brown off. Tip: To stop onions browning off you can also add 1 tbsp of water to the pan.
Pre-heat your oven to 180 degrees. Add the garlic and half of the red pepper to the pan with the onion. Cook for 1 minute.
Add the tinned tomatoes, sweetcorn, tomato purée and ¼ tsp of salt. Add 1 tbsp of mexican spices (less if you don’t want it too spicy). Fill the tomato tin half up with water and swirl it around to collect any remaining tomatoey bits. Pour the water into the pan and bring to a gentle simmer on medium heat.
Simmer the sauce until it thickens up (10-15 mins). Lay a single layer of nacho chips on one big ovenproof plate. Layer over a bit of your tomato sauce mixture and some cheese. Keep layering until all the ingredients are all used, then oven bake for 10 mins.
Slice into the avocado lengthways until you reach the stone. Turn the knife around the stone to cut it in two then remove the stone. Scoop out all of the flesh, mash with a fork and add a pinch of salt and pepper. Squeeze in the juice of half the lime and add a sprinkle of chopped coriander.
Take your nachos out of the oven (use some mitts as they’ll be hot!). Top with the guacamole, sour cream and the remaining raw red pepper. Sprinkle over a bit more chopped coriander, gather the troops, divide and conquer!
