20 mins
Not Too Tricky
serves 2
About the recipe
Super bright and full of flavour, this tasty nacho spread is so much fun to put together. Simply heat Jamie’s Smoky Chipotle Chilli, then serve with cheesy nachos and a few fresh sides for an easy treat.
Ingredients
160g ripe cherry tomatoes
½ a small red onion
1 fresh green chilli
2 limes
½ a bunch of fresh coriander (15g)
50g salted tortilla chips
80g Cheddar cheese
1 ripe avocado
1 clove of garlic
olive oil
2 x 250g pouches of Jamie Oliver Smoky Chipotle Chilli
sour cream, to serve
Method
- Preheat the grill to high.
- Chop the tomatoes, halving some and finely chopping others so you have a nice mixture of shapes and sizes. Peel and finely chop the onion, trim and finely slice the chilli and place it all in a bowl with a pinch of sea salt and the juice of one of the limes. Finely chop and add the coriander stalks, reserving the leaves, and give it all a good mix.
- Arrange the tortilla chips on a baking tray, grate over the Cheddar and place under the hot grill for 3 to 4 minutes, or until the cheese has melted.
- Halve and destone the avocado, scoop the flesh into a bowl, then mash using a fork and season to taste with salt and black pepper. Peel and finely grate in the garlic, add 1 tablespoon of olive oil and half the juice of the remaining lime, then mix to combine, chopping and mashing everything together. Cut the remaining lime half into wedges.
- Heat the Smoky Chipotle Chill according to packet instructions, then transfer to a bowl and top with a dollop of sour cream, if you like.
- Transfer the bowls of chilli, salsa and guacamole to a nice board with the cheesy nachos, lime wedges and reserved coriander leaves. Tuck in!
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