Anytime sweetcorn and tomato nachos
Anytime sweetcorn & tomato nachos
These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks
- Prep: 10 mins
Cook: 5 mins - Serves 4
- Easy
Ingredients
- 1 avocado
- 200g can sweetcorn, rinsed and drained
- 1?2 onion, finely chopped
- large handful coriander leaves, chopped
- bag lightly salted tortilla chips
- big handful grated cheddar
- 200g tin chopped tomatoes
Know-how
Canned veg are really convenient, but
you can also make this salsa with fresh
vegetables. Chop up 6 medium tomatoes,
then cook 2 corn cobs in boiling water for
a couple of mins until the kernels turn bright
yellow and become soft. Take out of the
water and leave to cool. Use a knife to slice
off the kernels, then mix with the tomato
and continue the recipe as above.
Method
-
Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
-
Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.
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