Mexican Nachos
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INGREDIENTS:
2 tbsp vegetable or olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
20g red chillies (not Bird Eye) or 25g green chillies, seeded and finely chopped, plus extra, if wished
6 ripe tomatoes, skinned and chopped
¼ tsp dried oregano
¼ tsp ground cumin
175g Mexican chilli flavour corn snacks
125g cheddar cheese, grated
salt and freshly ground pepper
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PREPARATION:
1. Heat the oil in a frying pan and cook the onion over a medium heat for 5 minutes until softened. Add the garlic, chillies, tomatoes, oregano and cumin, then season. Simmer, uncovered, for about 10 minutes, stirring occasionally, until the sauce is thickened and reduced.
2. Preheat the oven to 180C/350F/gas mark 4. Arrange the corn snacks on an ovenproof plate and spoon the sauce over the top. Sprinkle with the grated cheese.
3. Cook in the centre of the oven for about 10 minutes until the cheese is melted. Serve at once. Soured cream and guacamole make good accompaniments. Garnish with finely shredded green chilli for a hotter taste if you dare.
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PREP/COOK
INFORMATION:
Prep time:
15 minutes
Cook time:
30 minutes
Serves: 4
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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