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  • For the nachos

  • 1 bag plain tortilla chips

  • 100g Mature cheddar cheese, grated

  • black pepper

  • For the Guacamole

  • 4 large ripe avocados, peeled and cut in cubes

  • 2 limes, juiced

  • ½ tsp paprika

  • 2tsp garlic puree

  • 25g (1oz) jalapeños

  • Salt and black pepper

  • 1tbsp coriander, chopped

  • For the salsa

  • 250g (9oz) tinned sweetcorn, drained

  • 1 tbsp olive oil

  • 1 tbsp brown sugar

  • 1 tbsp sherry vinegar

  • 125g (5oz)cherry tomatoes, quartered

  • 2 large spring onions, finely chopped

  • 1 red chilli, deseeded and finely chopped

  • 75g (3oz) soured cream

  • 1 tbsp parsley, chopped

  • 1 tbsp coriander, chopped


  • For the Guacamole:

  • 1.

    Place the avocados, garlic puree, paprika, jalapeños and the lime juice in a large bowl and using a fork, mash together creating a semi-smooth texture.

  • 2.

    Season with salt and pepper.

  • For the salsa:

  • 1.

    Heat a frying pan then add in the olive oil when hot.

  • 2.

    Add the sweetcorn and fry until it colours.

  • 3.

    While it is still warm add in the sugar and vinegar and mix well.

  • 4.

    Leave to cool then stir in the remaining ingredients.

  • For the nachos:

  • 1.

    Pre-heat the grill until hot.

  • 2.

    Pile up the tortilla chips on a large ovenproof platter.

  • 3.

    Scatter over the grated cheese and season with black pepper.

  • 4.

    Place under the grill for a few minutes or until the cheese is bubbling and golden.

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