Cheese nachos

Recipe from: 6/19/1995 12:00:00 AM

Ingredients 16
Servings 1
Minutes 35 minutes


Serving Change
  • 60
    corn tortilla chips, round or triangular
  • 2
  • 60
  • 1
    medium-sized onion, finely chopped
  • 5
    garlic cloves, crushed
  • 1
    fresh origanum sprig, chopped
  • 410
    sugar beans, drained
  • salt and freshly ground black pepper
  • 250
    mild white cheese, grated
  • 4
    spring onions, thinly sliced
  • 1
    large avocado, peeled and cut into cubes
  • 6
    red chillies cut into strips
  • 4
    tomatoes, peeled and diced
  • 125
    sour cream


35 minutes
REFRIED BEANS: Plunge the tomatoes into boiling water, remove the skins and seeds and chop the flesh finely. Heat the butter gently in a large heavy frying pan - not too hot. Stir-fry the onion and garlic until transparent. Stir in the tomatoes and origanum. Add the beans gradually. Mash them with a fork and fry briefly. Add another batch of beans only once the previous batch has slightly crisp edges. When all the beans are used up, the mixture should be light and creamy. Stir in a little water if necessary. Season with salt and pepper to taste. FILLING THE NACHOS: Arrange the tortilla chips on a baking sheet in a single layer. Fill each chip with refried beans. Preheat grill. Sprinkle cheese and spring onions over surface of tortillas. Grill about 10 cm from heat for 2 to 3 minutes, or until cheese begins to colour. Remove from oven. Slide cheese nachos onto a platter. Scatter avocado chilli strips and tomato over top. Serve immediately with sour cream.

Read more on: starch  |  grill  |  shallow-fry

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