Movie night nachos with chorizo & creamy guacmole

Put the Mex-factor into your Saturday night with this mountain of cheesy nachos topped with lime-spiked guacamole. Blue tortilla chips make a change from the regular yellow ones, but the flavour is much the same.

SERVES 6-8 PREP 20 mins COOK 25 mins

2 x 200g bags salted tortilla chips (we used a mixture of blue and yellow chips) 180g bag grated Monterey Jack (or

cheddar) 1-2 fat chillies (1 green, 1 red looks nice), thinly sliced (deseeded if you don’t like it too hot) FOR THE PICKLED ONION SALSA 2 tbsp white wine vinegar or cider

vinegar 1 tbsp golden caster sugar 1 red onion, halved and fnely sliced 2 tomatoes, seeds removed, cut into

small pieces 3 radishes, thinly sliced FOR THE CHORIZO BEANS 1 tbsp olive or rapeseed oil 1 red onion, fnely chopped 2 x 60g packs cubed chorizo 400g can black beans, drained 2 tsp smoked paprika 2 tsp clear honey or agave syrup FOR THE CREAMY GUACAMOLE 3 ripe avocados zest and juice 1 large lime handful coriander, chopped, plus a few

leaves to serve 150g pot soured cream

1 First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1/ tsp

2 faky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins. 2 Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside. 3 To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the fesh of each avocado half and scoop the fesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the fesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice. 4 Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges. 5 While the nachos cook, fnish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it’s runny enough to drizzle over the nachos, and fnish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins! PER SERVING (8) 624 kcals • fat 41g • saturates 12g • carbs 42g • sugars 9g • fbre 9g • protein 17g • salt 1.8g