Mexican Nachos
recipe
Mexican Nachos
No commentsIngredients
- 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
Serves:
4
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
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- 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 minutes, stirring occasionally, until the sauce is thickened and reduced.
- 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.
- Cook in the centre of the oven for about 5-10 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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