Chilli Nachos (serves 4, unless you are really hungry!)

The festivities have been and gone, and most people will be thinking about eating less sweet, and more savoury. Spicy food is my heaven, and sometimes, all we want is something quick to eat after a long day at work (or a really big hangover!).

This recipe can be adapted so easily, and I promise, these will be the best nachos you have ever eaten.

I have used some leftover chilli con carne in these nachos, literally a small portion, but you can use roast meat from a sunday dinner, pulled pork, peri peri chicken, or none of the above as just using the salsa works great.

Also, what I like about this dish, no weights and measures, it’s absolutely not needed.

Ingredients

1 pack of salted tortilla chips (around 200g)
1 tub of salsa (the dips in the crisps aisle in the supermarket)
1/2 Jar of Jalapenos
1 bunch spring onions, sliced
2 chillis, any colour, finely sliced (and deseeded if you don’t want it too hot)
1 pack of mozzarella pearls or 1 pack of mozzarella
Handful of grated cheddar cheese (or whichever takes your fancy)
Leftover chilli, meat, etc (totally optional)

To start, pop your oven to 180C, Gas Mark 4, and get out an ovenproof dish.

Pour half the tortilla chips into your dish, followed by half the salsa and half of the left over meat, if adding (if you are using a chilli, or a sauce based leftovers, then use less salsa), then pop half your mozzarella pearls (or tear chunks from your mozzarella) in various places over the salsa and chips.

Next, sprinkle half the spring onions, chillis and jalapenos, making sure you have enough to do another layer, and sprinkle over some cheddar cheese.

Now for the difficult bit….do this all again so you have another layer of chips, salsa (& leftovers if using), mozzarella, spring onions, chillis, jalapenos and sprinkle with a final dusting of cheddar cheese.

Now pop into your hot oven for 20-25 minutes, until it smells amazing and the cheese is all melted.

Once out the oven, serve, in the dish!  These are great just as they are, or you can chuck a few dollops of guacamole and sour cream on top of your baked nachos, and then tuck in!

 

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