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.
In a bowl, combine the piquillo, cherry tomatoes, chillies and garlic to form salsa.
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.
Slide under a hot grill until the cheese has melted. Serve with sour cream and guacamole.
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