Wholewheat tortilla wedges baked with a light scattering of Cheddar, served with a fresh tomato salsa and a quick guacamole. Jamie’s Tip - nachos are a family favourite. I have kept this recipe simple
but you could try adding black beans, sweetcorn, tomatoes
or chopped avocado to pack in lots of the good stuff,
and kids will have fun piling on the toppings.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
wholemeal tortilla wraps 4 (wedges)
grated cheddar cheese 15 g (grated)
smoked paprika ½ tsp
tomatoes 3 (chopped)
fresh coriander 1 handful (chopped)
spring onions 1 (chopped)
lime 1 (juice)
olive oil 1 tbsp
red chillies ½ (chopped)
avocado 1 (halved)
Method
Make the nachos
Preheat the oven to 180C.
Cut the wholemeal tortilla wraps into wedges and spread them out in a single layer across 2 large baking trays. Bake for 4 minutes.
Carefully turn each wedge over, then finely grate the cheddar over the top and sprinkle with the smoked paprika.
Return the trays to the oven and bake for a further 4 minutes, or until golden and the cheese has melted. Leave to cool and crisp up.
Prep
To make the salsa
Roughly chop the tomatoes on a board, then transfer one small handful to a bowl and set aside for the guacamole.
Pick the coriander leaves and roughly chop them, then finely chop the stalks. Keep them together.
Trim the spring onion, then roughly chop it on the board with the remaining tomatoes and half the coriander leaves and stalks.
Squeeze over half the lime juice, drizzle with 1 teaspoon of olive oil and season with a tiny pinch of sea salt and black pepper.
Keep chopping and mixing everything together until fairly fine, then scrape into a bowl.
To make the guacamole
Deseed and finely chop the red chillies (if using) on a clean board, then tip the reserved tomatoes on top.
Halve the avocado, discard the stone, then squeeze the halves so the flesh pops out of the skin onto the tomatoes (discard the skin).
Scatter over the remaining coriander and squeeze over the remaining lime juice, then chop everything together until fine. Taste and adjust the seasoning and lime, if needed.
To serve
Serve the nachos with the salsa and guacamole for dipping and dunking.
