Nachos
- Silvana Franco
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Serves 3
Easy
Total time: 5 mins
A star rating of 4.3 out of 5.43 ratingsRate
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Whip up these speedy homemade nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.
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DIY Mexican chilli wraps
A star rating of 3.5 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g packet plain tortilla chips
-
225g jar salsa
-
a few sliced spring onions
-
a good chunk of cheese
-
a pinch of crushed chilli flakes
-
soured cream
or guacamole (optional)
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Nutrition: per serving
- kcal483
- fat27g
- saturates11g
- carbs42g
- sugars1g
- fibre4g
- protein20g
- salt3.75g
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Method
-
step 1
Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
-
step 2
Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).
Test Kitchen tips for making nachos:
- You can mix things up with your favourite nacho toppings: pickled jalapeños, pico de gallo, sweetcorn, diced tomato, red onion and a squeeze of lime all work well, and seasoned beans or shredded chicken tucked under the cheese turn a snack into a meal.
- Get ahead by grating the cheese and chopping the toppings in advance and chilling them separately. Make guacamole on the day if you can – if preparing it ahead, press cling film directly onto the surface to slow browning, then assemble and bake just before eating and serve straight away.
Silvana Franco
Raised in Derby in a food-loving Italian family, Silvana is a food writer, stylist and presenter with more than 30 years’ experience creating accessible recipes. She began her career at Good Food magazine, then worked behind the scenes on BBC cookery programmes before appearing on screen. Silvana has written several cookbooks and contributes to The Telegraph. See Silvana's recipes.
Recipe from Good Food magazine, December 2003
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A star rating of 4.3 out of 5.43 ratings
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