Anytime sweetcorn & tomato nachos

Anytime sweetcorn & tomato nachos

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
301
protein
8g
carbs
29g
fat
18g
saturates
4g
fibre
4g
sugar
6g
salt
1.21g

Ingredients

  • 1 avocado
  • 200g can sweetcorn, rinsed and drained
  • 1⁄2 onion, finely chopped
  • large handful coriander leaves, chopped
  • bag lightly salted tortilla chips
  • big handful grated cheddar
  • 200g tin chopped tomatoes

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Method

  1. Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
  2. Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.

Recipe from Good Food magazine, August 2007

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Comments

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aditiraj's picture
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This made a great party nibble. I made it a little tangy by using a bit of lemon juice in the salsa. I also used chilli chips. Easy to make (tho the finished result doesn't look it!!) and really great to eat. Will definitely make it again.

sligachan's picture
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a little too oversimplified for my tastes to be honest, but OK; probably if I was not so developed in veggie food this would be tried again

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