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light-meals

Homemade Nachos

Because a party isn't complete without homemade nachos!

25 6
Homemade Nachos | DonalSkehan.com, Because a party isn't complete without homemade nachos!

light-meals

Homemade Nachos

Because a party isn't complete without homemade nachos!

Thursday, February 18, 2016

For the nachos:

2 x 250g bag of tortilla chips

1 x 400g tin black beans, drained and rinsed

1 red onion, finely sliced

500g strong cheddar cheese, grated

200g jar jalapeño chillies

150ml pot of sour cream

A good handful of coriander leaves

Extra lime wedges, to serve

For the guacamole:

2 ripe avocados

Juice of ½ lime

1 small green chilli

A good handful of coriander

A generous pinch of sea salt

For the salsa:

400g cherry tomatoes, roughly chopped

½ red onion, finely sliced

1 small green chilli, finely chopped

Juice of ½ lime

A generous pinch of sea salt

Food processor or pestle and mortar

Large baking sheet or tin

Medium mixing bowl

25 mins
Serves 6

When snacking gets serious! A staple of American game day snacks, these nachos are super easy to prepare and are perfect for a crowd.

 

 

Preheat oven to 200˚C/400°F/Gas Mark 6. Grease a large baking sheet or tin with a little oil.
Whizz all the ingredients for the guacamole in a food processor until smooth and season to taste.
Mix all the ingredients for the salsa in a small mixing bowl and leave to sit.
Arrange half the tortilla chips across the baking sheet and top with half the black beans, half the jalapenos, onion and cheese.
Repeat with the remaining ingredients and place in the oven to bake for 10-12 minutes until the cheese is melted and bubbling.
Serve the nachos warm straight to the table with dollops of sour cream, guacamole, salsa, extra coriander leaves and lime wedges.
25 mins
Serves 6

Ingredients

For the nachos:

2 x 250g bag of tortilla chips

1 x 400g tin black beans, drained and rinsed

1 red onion, finely sliced

500g strong cheddar cheese, grated

200g jar jalapeño chillies

150ml pot of sour cream

A good handful of coriander leaves

Extra lime wedges, to serve

For the guacamole:

2 ripe avocados

Juice of ½ lime

1 small green chilli

A good handful of coriander

A generous pinch of sea salt

For the salsa:

400g cherry tomatoes, roughly chopped

½ red onion, finely sliced

1 small green chilli, finely chopped

Juice of ½ lime

A generous pinch of sea salt

You'll Need

Food processor or pestle and mortar

Large baking sheet or tin

Medium mixing bowl

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