• 8 flat bread

  • ½ punnet cherry tomatoes, halved

  • 1 tsp Always Fresh Minced Garlic

  • 100g Always Fresh Piquillo peppers, shredded

  • 1 long red chilli, finely sliced

  • 1 long green chilli, finely sliced

  • 200g grated cheese (mozzarella)

  • 100ml guacamole

  • 100ml sour cream

  • Paprika

  • Extra Light Olive Oil Spray


  • 1.

    Chop the flat bread into chip sized triangular pieces and place on an oven tray. Spray with oil, sprinkle paprika and place into a pre- heated oven at 200C for 3-4 minutes.

  • 2.

    In a bowl, combine the piquillo, cherry tomatoes, chillies and garlic to form salsa.

  • 3.

    Start to build the nachos on an oven- proof dish. Place a layer of chips first, next sprinkle with cheese, then salsa. Repeat the layering until you are happy with the size of your nacho stack.

  • 4.

    Slide under a hot grill until the cheese has melted. Serve with sour cream and guacamole.


For more information and recipes from this series, click on the following link

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