Nachos celebration to end the heatwave


It has been officially too hot to be bothered doing anything. I dithered over making this because it involved ten minutes of stove top cooking and ten minutes of moving off the sofa.

All the ingredients for this can easily be found. When limes are cheap, I buy several and juice and zest them and keep the juice and zest in the freezer to pull out whenever I need some. Or I buy a bottle of gin and some tonic water…

My kids are not great fans of anything that has too much to fuss happening over it. But who can say no to nachos? These always go down well, as the topping are simple and not too spicy. I like making them the colour of the Mexican flag. That said, Nachos originated as a very simple dish of tortilla chips, melted cheddar cheese and jalapeño peppers. I always feel my simple version doesn’t do it credit, but hey, seems it can get much simpler. Here comes the recipe!  


Serves 4

For this super easy mini-meal of texmex magic, you will need to make three simple toppings:

Red salsa

  • 3 spring onions – chopped finely
  • 450 g tin of tomatoes
  • 1 medium red capsicum – chopped finely
  • chilli flakes (I add these at the end to my salsa)
  • 1 Tbs olive oil
  • 2 tsp sugar
  • salt/pepper to taste

Heat olive oil on a medium heat in a heavy frypan and sauté the spring onion and capsicum until soft – about two minutes. Add the tomatoes (set aside the equivalent of a small tomato or one tablespoon-worth for the guacamole) and their juices from the can, add sugar and some salt and pepper to taste and bring to the boil. Simmer for ten minutes or so until thickened (make sure you crush all the tomatoes if you are using whole ones). Allow to cool, then blend to a thick sauce (or not depending on if you like it chunky). Add chilli flakes and stir through (you can add these during the cooking if you like).


  • 1 ripe avocado
  • 1 spring onion – chopped finely
  • 1 small tomato – seeds removed and finely chopped (or a bit saved from the can above)
  • 1 Tbs olive oil
  • salt and pepper to taste

Scoop the avocado out of its skin and mash with a fork to the chunkiness of your desire. Add one tablespoon olive oil and the lime juice and mix well. Season to taste with salt and pepper. Mix through the spring onion and tomato.

Zesty sour cream

  • 125 g sour cream
  • ½ tsp lime zest

Mix sour cream with lime zest until smooth.


  • 1 large bag plain corn chips
  • 150 g grated cheese (I use a mixture of Mozzarella and tasty cheese fresh frozen)
  • 1 Tbs fresh coriander (to garnish if you have any – I didn’t tonight)
  • jalapeño peppers (to garnish if you have them – I didn’t tonight)

Arrange some corn chips on a microwave-proof plate, top with a handful of cheese. Add more corn chips and repeat with more cheese. Repeat until you have a little mountain.

Microwave on a medium setting until the cheese has melted through (this will vary depending on the power of your microwave and the size of your mountain – best to start with one minute on medium and check before microwaving a further minute).

Top with guacamole, sour cream and salsa, garnish with fresh coriander and chopped jalapeño peppers and serve.


One thought on “Nachos celebration to end the heatwave

  1. Pingback: Baked chicken enchiladas with Ancho chilli sauce | short and sweet

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