Loaded with bubbling, melted cheese, spicy chilli, homemade pico de gallo (salsa fresco) and fresh lime. I love versatile base recipes such as this chilli dish to create others. Stash portions of chilli in the freezer so you can pull this together in a few minutes. The homemade salsa isn't essential but does make a big difference! A great dish for weekend movie nights or entertaining, scale this down to make single portion.
Total time to make : 15 minutes
Servings : 4
400g salted tortilla chips
200g grated cheese, I like using the super melty mozzarella here
2 portions of chilli
1/2 portion pico de gallo (salsa fresco)
Freshly sliced green or red chilli or jalapeños, coriander and lime wedges to serve. Goes well with sour cream or guacamole dips and extra salsa.
Preheat a fan oven to 180C
In a small saucepan (or microwave), gently warm the chilli over a low heat
In a large ovenproof dish, scatter half of the tortilla chips over the base. Spoon over half the chilli and half the cheese. Repeat for another layer, finishing with the cheese. Put into the oven for 8 - 10 minutes until the cheese has melted. I like to finish the last 2 minutes off in the grill for a bubbly, golden top - but be careful not to burn the tortilla chips. Meanwhile, prepare your toppings
Remove the nachos from the oven and finish with the salsa fresco, chilli or jalapeños if using and coriander. Squeeze over 1/2 a lime and serve with dips
Good to know:
Most tortilla chips are made from 100% ground corn, meaning they're naturally gluten free, but always check the label if you need them to be GF
Use the veggie version of the chilli for a veggie dish