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Gourmet Nachos with Guacamole
Serves 4
Ingredients:
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, crushed
425g can Mexican-style beans, drained and roughly mashed
400g can crushed tomatoes
1 tablespoon tomato paste
¼ cup Sandhurst Jalepeno chillies, coarsely chopped
¼ cup Sandhurst char-grilled red capsicum, coarsely chopped
4 Sandhurst sun-dried tomatoes, coarsely chopped
230g packet corn chips
2 cups grated tasty cheddar cheese
thinly sliced shallots, to serve
Guacamole
1 avocado, mashed
¼ cup sour cream
1 tablespoon lemon juice
salt, to taste
Here's How:
- Make guacamole: combine avocado, sour cream, lemon juice and salt. Set aside.
- Preheat oven to 180ºC. Heat oil in a frypan and cook onion and garlic, stirring until soft. Add beans, crushed tomatoes, tomato paste, chillies, capsicum and sun-dried tomatoes. Cook, stirring occasionally for 10 minutes or until thick.
- Meanwhile, divide corn chips among four heatproof serving dishes. Sprinkle with half the cheese. Top with bean mixture, then remaining cheese. Bake 12 minutes or until heated through and cheese melts. Serve with guacamole and shallots.
Use Sandhurst Sliced or Pitted Kalamata Olives as an alternative.
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