3 things to do with… nachos
I’m extremely picky about how I like my nachos. The right corn chips are essential. They must be able to stand up to the saucy bits without going limp. Thick, coarsely ground 100% corn chips that are full of nutty flavour are the best. (and Low-GI to boot!).
Secondly, the guacamole must be home-made: thick and chunky and spiked with fresh
chili and lime juice. Limes just add that quinessential Mexican zoosh!
Filling ideas include sloppy mince, roasted corn cut from the cob, shredded roast chicken and a good tomato salsa. I also like adding some sliced pickeled jalapeno peppers and finely chopped red onion. Black beans (pinto beans) are a bit of a mission to cook (you can also get them in cans), but they really do take it to the next level. The chillies we get here don’t have the smokiness of those in Mexico and I remedy that with a dash of smoked paprika.
And the cheese on top must be bubbling and brown in spots.
Let’s face it, after a few tequilas anything with melted cheese will be hard to resist. So give these recipes a whirl and let us know what you add to yours.
1. Mexican nachos
This is a filling vegetarian meal. Add some roasted corn, cut from the cob, for extra crunch and flavour.