Nachos are the ultimate party food – easy to load and pimp up however you like, and perfect if you’ve got a group of friends coming round. Traditional nachos consist of fried corn tortillas covered with cheddar cheese and sliced jalapeño peppers, and I haven’t strayed far from that, but I do use wholemeal tortillas in mine.
Serves 4
Ingredients
8 wholemeal tortillas
rapeseed oil
1 teaspoon smoked paprika
100g cheddar, grated
1 red chilli, thinly sliced
sea salt
for the guacamole
2 avocados, peeled and
destoned
1 lime
a handful of coriander
1 tablespoon crème fraîche
Method
Cut the tortillas into triangular shapes with a sharp knife. Place the triangles into a pot filled with 1–2cm of hot rapeseed oil and fry them for
1–2 minutes or until crispy. Drain the tortillas on some kitchen paper to remove the oil.
Preheat the oven to 180ºC/350ºF/gas mark 4.
Place the crispy tortillas onto a baking tray lined with parchment paper. Sprinkle the smoked paprika, cheese, red chilli and sea salt to taste
over the tortillas. Bake in the oven for about 5 minutes, just until the cheese is melting.
To make the guacamole, blend the avocados, zest and juice of the lime, the coriander and the crème fraîche in a food processor or pestle and
mortar.
When the nachos are ready to serve, garnish with some extra coriander leaves and lime wedges, and serve with the guacamole on the side, in a bowl for dipping.