4 Bites: Nachos

Chilli con carne nachos

1. Make a quick guacamole by smashing 1 avocado with 1 clove garlic crushed with 1 tsp sea salt, the zest and juice of a lime or lemon, 1 small finely chopped green chilli and a grind of black pepper.
2. Pile corn chips (see Note below on how to make your own) on to baking paper on an oven tray, smother with reheated chilli con carne (try this chorizo chilli con carne or use your favourite savoury mince recipe adding a can of red kidney beans, lot of fresh coriander, a little fresh chillli and some lemon zest in to the mix), top with finely grated parmesan and cheddar cheese and bake until melty and golden.
3. To serve, garnish with dollops of guacamole, coriander leaves and a grind of black pepper.

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Chicken and queso nachos

1. In a saucepan, heat 330ml dark beer with 2 finely chopped chipotle chillies (in adobo sauce). Add 2-3 chicken thighs and poach gently until just cooked. Remove from heat and leave to cool, then shred the chicken. (Or use leftover roast chicken or meat from a chicken stew.)
2. Pile corn chips (see Note on how to make below) on to baking paper on an oven tray and cover with shredded chicken. Place in a hot oven and heat until chicken is piping hot. Remove and smother in hot queso sauce (see recipe below).
3. Garnish with thinly sliced radishes, pickled jalapenos, fresh chopped coriander or chives.

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Chilli con queso (jalapeno cheese sauce)

Gently heat 3 cups grated cheese (we’ve used colby and smoked cheddar. For a smooth, even dip, use soft creamier cheeses than hard sharp cheddars), 1 Tbsp potato starch (or cornflour), 1 cup cream, 2 finely chopped pickled jalapenos and 2 Tbsp mild chilli sauce. Stir until the cheese is melted to a sauce. Serve with warmed corn chips as a dip (see Note below on making your own chips) or pour over nachos in the Chicken and queso recipe above.

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Refried bean nachos

1. Make a refried bean mix by gently cooking 1 small finely chopped onion, a large handful chopped coriander stems, 3 cloves garlic crushed with 1 tsp salt, 1 tsp ground cumin, 1 tsp dried mixed herbs (or a fresh herb bundle) in 2 Tbsp olive oil until soft. Add 1 can drained cannellini beans, 1 cooked kumara and 1 cup chicken stock and cook until thick, mushing it all up as you go. Add the zest and juice of a lemon, a grind of black pepper and thin with more stock if necessary. (Or use a can of refried beans, heated and thinned out with a little stock.)
2. Pile corn chips (see Note below on making your own) on to baking paper on an oven tray, smother with refried bean mix, top with finely grated cheese and bake in a hot oven until golden. Remove, garnish with pico de gallo (chopped onion, tomato, coriander, and fresh green chili) and a squeeze of lime.

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Note: To make corn chips, cut corn tortillas or flat breads into triangles (you can also use flour tortillas), toss with a little olive oil, sea salt flakes and ground black pepper and bake in a hot oven until just coloured.