It’s that time of the month again, the time where I need to get my Mexican fix. As you’ll remember from my Mexican Feast post, I have as much of an obsession with Mexican food as I do with Indian food. It must be because both cuisines are based on fabulous spices and fresh flavours.
I’ve never actually asked anyone, but I’m sure there aren’t many people that don’t like Nachos. There must be something about oozy, cheesy covered chips served with creamy guacamole and a sprinkling of fiery chillies that make people swoon. Well it definitely makes me swoon.
You could make this with chicken, fish, ground beef or beans. Anything really. Add sweetcorn or peas, use different cheeses, no other dish can be this easily transformed, I’m sure.It’s also the perfect party food. Use a big baking tray and let people pick at the nachos themselves.
I choose to serve my nachos with home-made guacamole, sour cream and fresh chillies but if you want to make it healthier, swop the sour cream for fat free smooth Cottage Cheese or Greek yoghurt. But quite honestly, with the chips and the cheese, why even bother swopping the sour cream? It’s not like you’ll be eating this everyday…ok I know, I also want to, but we just can’t ok!
I used left-over fillet steak that we had over the weekend and it was just absolutely delicious. But like I said, some savoury mince, grilled and shredded chicken, tuna or beans can all work beautifully with this. It really just depends on what you feel like.
300g (10.58 ounces) Dorito’s or other Corn chips
1 tin chopped tomatoes
500g (17.64 ounces) Steak (or other meat of your choice), cooked and sliced
1 cup crumbled Feta cheese
2 cups grated Cheddar cheese
2 cups grated Mozzarella Cheese
2 large red chillies, sliced
Guacamole, sour cream, fresh chillies and fresh lemon to serve
- Place the chips in a suitable dish or baking tray.
- Cover with half the cheddar cheese. Spread the chopped tomatoes over the cheese followed by the steak.
- Scatter over the Feta cheese and the rest of the Cheddar and Mozzarella. Sprinkle over the sliced chillies and place under a hot grill until the cheese is melted and gooey.
- Serve immediately with a dollop of guacamole and sour cream, a scattering of extra chillies and a wedge of lemon.