Who doesn't love a pile of nachos with all the fixings? Tailor it to your tastes with jalapeño chillies and dips.
2 very ripe avocados, skin and stones removed
1 large lime, juice only
1 chilli, seeds removed, finely chopped
½ garlic clove, peeled, grated
pinch ground cumin (optional)
1 large ripe tomato, seeds removed, chopped
2 spring onions, trimmed, finely sliced
salt and freshly ground black pepper
1 x 150ml/5¼fl oz pot soured cream
small handful chopped fresh coriander leaves
Preheat the oven to 220C/430F/Gas 7.
For the guacamole, mash all of the guacamole ingredients together in a bowl using a fork, until well combined.
Cover the bowl with cling film and chill in the fridge until needed (or for at least 20 minutes).
Meanwhile, for the salsa, mix all of the salsa ingredients together until well combined. Set aside for 10 minutes.
Sprinkle the tortilla chips into a large ovenproof dish. Scatter over the sliced jalapeno peppers and grated cheese. Transfer to the oven and cook until the cheese has melted, about 4-5 minutes.
To serve, spoon dollops of the guacamole, salsa and soured cream on top of the nachos. Sprinkle over the coriander leaves.
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