Loaded Spicy Chili Nachos
Categories / Main Dish / Snacks
Cheesy loaded nachos topped with zesty guacamole, fresh tomato salsa and rich sour cream make the perfect accompaniments for Amy’s Organic Spicy Chili which packs a punch!
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F.
- Slice each tortilla into 8 wedges and arrange in a single layer on 2 large baking sheets. Bake in the oven for around 6 minutes until dry and crisp. You may have to do this in batches.
- Meanwhile, add the chopped tomatoes, red onion and red chile to a bowl and mix together. Pour in red wine vinegar and olive oil, season to taste and mix again.
- In another bowl mix together the avocado, lime juice and cilantro leaves (reserving a handful), slightly mashing some of the avocado as you combine. Season to taste.
- Switch the oven off and turn the broiler on to medium.
- Heat the chili through in a pot.
- Arrange the tortilla wedges in a large baking dish and spoon the reheated chili over the middle. Scatter over the cheese and place the dish under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
- Top the nachos with spoonfuls of salsa, guacamole and sour cream. Finish with a final scattering of chopped cilantro.
Pro tip
Swap the Cheddar out for crumbled feta if you fancy. Double up the recipe if making for a large group.