Mega Veggie Nachos Food

VEGGIE NACHOS

Steps:

• Place tortilla chips on a large serving plate.
• Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
• Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

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.

VEGETABLE NACHOS

Steps:

• Combine first 8 ingredients.
• Spoon 2 tsp.
• vegetable mixture on each tortilla chip; divide cheese evenly among chips.
• Broil 6 inches from heat 1 minute or until cheese melts.
• Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
• Dip tortillas in water; drain on paper towels.
• Place rounds in a single layer on an ungreased baking sheet.
• Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
• Remove from oven, and let cool.
• Yield: 26 nacho chips.