Nachos
serves 2
Ingredients
for the sauce:
1/2 cup (125ml) chopped tomatoes – I used Cirio
3 tbsp tomato puree – I used Cirio
1 tbsp water
1 clove garlic
2 tsp smoked paprika
1/4 tsp chilli powder
1/4 tsp ground cumin
1/4 tsp salt
freshly ground black pepper, to taste
for the avocado:
1 avocado
1 tbsp freshly squeezed lemon juice
1 clove garlic, crushed
pinch salt
freshly ground black pepper, to taste
for the vegetables:
1 onion
2 tomatoes
1/2 red pepper
for the nachos:
100g corn tortilla chips
Vegusto melty cheese, amount to taste
Vegusto aromatic cheese, amount to taste
Method
PREHEAT YOUR OVEN TO 180C / 356 F
Firstly, peel your onion and then finely chop it, followed by the tomatoes and red pepper. Set them aside until later. When this is done, make the tomato sauce. Add the chopped tomatoes, tomato puree, water, garlic, paprika, chilli, cumin, salt and pepper into a small blender – I used my NutriBullet, and blend until smooth. Then, set it aside.
Next, slice the avocado into two and remove the skin. Then, place it into a bowl with the lemon, garlic, salt and pepper, and mash it until fairly smooth, using a fork.
When all of these steps are done, assemble the nachos. Place half of the tortilla chips into a small heat proof dish, and top them with half of the tomato sauce, chopped vegetables and avocado. Then, generously grate a mixture of the Vegusto Melty and Aromatic cheeses on top. Then, top with the remaining half of the tortilla chips, sauce, vegetables, avocado and another generous amount of cheese.
When the nachos are ready to cook, move them into the oven and bake them for 5-10 minutes until they have heated through. Then, remove them from the oven and serve.
