Ace Food Desk says heres something as a treat with Feel – Good Nachos

Feel-good nachos enjoy anytime
Ingredients
Prep time: 15Cook time: 30Skill level: LowServes: 4
1 red onion, thinly sliced against the grain4 ripe tomatoes, chopped400g tin whole peeled tomatoes2 tablespoon olive oil, plus extra for drizzling½ teaspoon salt¼ teaspoon Mexican oregano250g corn chips, preferably unsalted250g cheddar, grated2 tablespoons plain yoghurt3 coriander stems leaves, pickedFinely sliced red chilli, to serve (optional)
Guacamole2-3 avocados½ lime, juiced2 tablespoons plain yoghurt3 coriander stems, finely chopped2 garlic cloves, crushedFlaked salt, to seasonFreshly cracked black pepper, to season
Method
- Preheat the oven to 200°C fan (220°C conventional).
- In a large shallow baking dish, toss together the onion, fresh and tinned tomatoes, olive oil, salt and oregano. Bake for 25 minutes, or until the tomato and onion are soft and a little burnished.
- Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and squeeze the lime juice over. Add the remaining ingredients and roughly mash together. Season with salt, pepper and/or more lime juice.
- Pull the dish out of the oven and scatter half the corn chips on top, swirling them through the sauce until they sag and collapse. Add another handful on top and do the same again. Sprinkle with half the cheese and drizzle with olive oil. Arrange the remaining corn chips in some jaunty way, then sprinkle with the rest of the cheese and one more glug of oil for good measure.
- Bake for a further 5 minutes, or until the cheese has melted and the tips of the corn chips have coloured a little.
- Top with yoghurt, coriander and chilli, if using. Serve the guacamole in a separate bowl or blobbed around the dish.
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