Nachos

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NACHOS 

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Nachos are broiled tortillas prepared with guacamole, cheese and soured cream. Eating nachos with blade and fork is remarkably difficult. The most effective way to eat them is with your fingers.

Broiling tortillas can be risky, as it includes dropping tortillas into a skillet of extremely hot oil. This recipe recommends utilizing prepared - made seared tortillas which are strong in packs, similar to crisps. They are called tostadas in Mexico, and established in Mexico yet are much of the time called 'tortilla chips' everywhere else.

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WHAT YOU NEED

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1 portion guacamole 

1 small bag tortilla chips

50g hard cheese (for example cheddar) 

50ml soured cream

1 onion

2 tomatoes

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WHAT YOU DO

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* Make the guacamole following the recipe on the page.

* Grate the cheese into a small bowl. 

* Put the tortilla chips into a large, flat, oven proof dish.

* Spoon the guacamole over the tortilla chips.

* Spoon the soured cream over the guacamole.

* Finally, sprinkle the grated cheese over the sourced cream.

* Put the dish under the grill for about 5 minutes, or until the sourced cream is bubbling and the cheese has melted. 

"Extra Remedy"

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NACHOS WITH BEANS

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A heavenly variety to this recipe for nachos is to add kidney beans. Put 2 tbsp of canned kidney beans into a bowl, and generally crush them with a fork. Spread the crushed beans over the tortilla chips prior to adding the guacamole, soured cream and cheese.