Anytime sweetcorn & tomato nachos

Anytime sweetcorn & tomato nachos

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(3 ratings)

Prep: 10 mins Cook: 5 mins

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal301
  • fat18g
  • saturates4g
  • carbs29g
  • sugars6g
  • fibre4g
  • protein8g
  • salt1.21g
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Ingredients

  • 1 avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200g can sweetcorn, rinsed and drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1⁄2 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large handful coriander leaves, chopped
  • bag lightly salted tortilla chips
  • big handful grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 200g tin chopped tomato

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.

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Comments (2)

aditiraj's picture
4

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
2

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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