Who doesn't love a pile of nachos with all the fixings? Tailor it to your tastes with jalapeño chillies and dips.


For the guacamole
For the salsa
For the nachos
  • 2 x 200g/7oz bags plain tortilla chips

  • 200g/7oz jar jalapeno chillies, drained, sliced

  • 200g/7oz mature cheddar cheese, grated

To serve

Preparation method

  1. Preheat the oven to 220C/430F/Gas 7.

  2. For the guacamole, mash all of the guacamole ingredients together in a bowl using a fork, until well combined.

  3. Cover the bowl with cling film and chill in the fridge until needed (or for at least 20 minutes).

  4. Meanwhile, for the salsa, mix all of the salsa ingredients together until well combined. Set aside for 10 minutes.

  5. 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.

  6. To serve, spoon dollops of the guacamole, salsa and soured cream on top of the nachos. Sprinkle over the coriander leaves.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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