Melt­ing na­chos with shred­ded gam­mon

Serves 4 Prep 5 mins Cook 10 mins


200g plain tor­tilla chips

175g shred­ded cooked ham or gam­mon

2 x 200g tubs to­mato salsa

100g grated ched­dar

2 sliced jalapeños gua­camole and soured cream, to serve

Heat oven to 200C/180C fan/gas 6. Empty the tor­tilla chips into a large oven­proof dish and scat­ter over the shred­ded ham or gam­mon. Spoon over the salsa and bake for 5 mins. Sprin­kle with the ched­dar, then re­turn to the oven for a fur­ther 5 mins. Top with jalapeños and serve with gua­camole and soured cream. PER SERV­ING 431 kcals, fat 23g, sat­u­rates 7g, carbs 39g, sug­ars 6g, fi­bre 4g, pro­tein 20g, salt 3.1g

Try a Mex­i­can shar­ing dish of cheesy tor­tillas for your friends and fam­ily – a great way to use up left­over ham or gam­mon

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