The BBC Good Food logo
Courgette, jalapeño & feta nachos

Courgette, jalapeño & feta nachos

By
Rating: 5 out of 5.11 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

We can't resist these simple spring nachos with courgette, punchy feta cheese and spicy jalapeño. They make a great sharing snack for a relaxed gathering

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal744
fat56g
saturates23g
carbs38g
sugars8g
fibre8g
protein19g
salt2.1g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.

  • STEP 2

    Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.

  • STEP 3

    Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.

Goes well with

Recipe from Good Food magazine, May 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content