Jamie Oliver Nachos Food

MEGA VEGGIE NACHOS

Steps:

• Place the oven on to 180ºC/350ºF/gas 4.
• Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
• Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
• Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
• Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
• Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
• Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
• Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
• Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

BUDDY'S VEGGIE NACHOS

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• To make the salsa, drain the sweetcorn and trim the spring onions. Place a large non-stick frying pan over a high heat and cook the whole pepper, tomatoes, spring onions and chilli (if using) for 10 minutes, turning occasionally, until soft and charred.
• Place the peppers and chilli (if using) in a bowl, cover with a plate and set aside for 5 minutes. Remove the tomatoes and spring onions to a board to cool. Add the drained sweetcorn to the pan and cook for 1 minute to get a little charred, too.
• Once cool enough to handle, roughly chop the tomatoes and spring onions and place them in a separate bowl with the charred sweetcorn. Peel, deseed and roughly chop the pepper and chilli (if using). Pick and roughly chop a few coriander leaves (if using) then add it all to the bowl. Mix in a good squeeze of lime juice, a small drizzle of oil and season with a small pinch of salt.
• To make the tortilla chips, stack the tortillas on top of one another and cut them into eighths. Arrange the pieces over two large 40cm x 30cm baking trays in one layer, then bake in the oven for 15 minutes, turning halfway, until golden on both sides.
• Meanwhile, drain and rinse the beans, then blot dry with kitchen paper. Tip them into the frying pan over a medium heat and leave for 5 minutes, shaking the pan occasionally - you want them to char and pop open, bursting their skins.
• Peel, destone and slice the avocado into chunks, then drizzle with the remaining lime juice.
• Remove the tortillas from the oven, leave to cool slightly, then arrange in a shallow bowl or platter. Top with the popped beans, tomato and pepper salsa and the dressed avocado. Crumble over the feta and pick over the remaining coriander leaves (if using), then tuck in!

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).