Courgette, jalapeño & feta nachos

Courgette, jalapeño & feta nachos

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(5 ratings)

Prep: 15 mins Cook: 25 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal744
  • fat56g
  • saturates23g
  • carbs38g
  • sugars8g
  • fibre8g
  • protein19g
  • salt2.1g
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  • 1 onion, finely chopped



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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 jalapeno chillies, finely sliced
  • 2 courgettes, finely chopped



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tsp sweet smoked paprika
  • 2 small Little Gem lettuces, chopped
  • 1 small pack coriander, chopped
  • 150ml double cream
  • 200g feta, chopped



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 bag plain tortilla chips
  • 50g pumpkin seeds


  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.

  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.

  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.

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Comments, questions and tips

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Alfie Pitts's picture
Alfie Pitts
5th Aug, 2019
Good easy recipe, wilted lettuce was suprising. Really tasty! Ignored the coriander as I can't stand it but didn't need it with paprika and other seasoning.
10th Sep, 2017
I used low fat feta style cheese and Elmlea double light cream alternative, in order to reduce the saturated fat content. I didn't fancy wilted lettuce, so just stuck with the courgette. I didn't have pumpkin seeds, so used a Holland and Barrett omega seed sprinkle mix I had in the cupboard. All the ingredients that needed to be chopped, I just put into the food processor in turn; this made an easy recipe even speedier to complete. The final dish was really tasty.
28th May, 2017
This was really delicious and quite easy to prepare! I did it as a sharing starter at a BBQ I had - a good thing to keep people going when the meat is not quite cooked! Such a moreish combo of flavours - I cooked the courgette mix and toasted the seeds and prepared the feta cream in advance and then just re-heated while the tortilla chips were warming in the oven.
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23rd Jul, 2017
Made this again but on searching in the fridge, found that all the feta had been eaten! So just a tip - mature cheddar works well too!
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