Cocktail nachos


  • 10g/3½oz cheddar cheese

  • 50g/2oz pickled green jalapeno chillies

  • 20 salted corn tortilla chips

  • 2 tbsp chilli salsa

  • fresh coriander leaves, for serving

Preparation method

  1. Heat the oven to 200C/400F/Gas 6.

  2. Coarsely grate the cheddar cheese and finely slice the jalapeno chillies.

  3. Lay out the unbroken corn chips on a baking tray, and top each one with a little grated cheese and two slices of jalapeno chilli.

  4. Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp.

  5. Add a dab of chilli salsa and a coriander leaf, and serve hot.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 11 July

James Martin presents with help from top chefs Lee Westcott and Paul Ainsworth.

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