Friday Night Nachos. Quite frankly, I don't think I need to say much more! If you're not a fan of the meats I have used in this recipe, try substituting other meats that you like instead. You could use torn up chicken, cooked ground beef, seared steak slices if you want to be super fancy, or anything else you prefer. If you don't eat meat, try substituting the meat in this recipe for black beans, grilled peppers, feta cheese, sweetcorn, olives, or anything else you think will work. Get creative!
Utensils: Roasting tin / baking tray or large skillet pan.
Top Tip: Get your nachos on, pick a film and treat yourself to Friday Night Nachos on the sofa after a long hard week at work.
Friday Night Nachos
200g tortilla chips
1 large red onion, diced
2-3 cloves of garlic, finely diced
1 tablespoon Worcester sauce
1 tablespoon balsamic vinegar
1/2 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoon oregano
1 can chopped tomatoes
1 teaspoon cornflour
100g chorizo from a chorizo ring, finely sliced
50g Serrano ham, roughly torn up
100g cheddar cheese, grated
2 large vine tomatoes, seeds removed and diced
1 large or 2 smaller avocados
4 spring onions, finely sliced
4 large pickled gherkins, finely sliced
Pickled jalapeños (as many or as few as you like)
Olive oil, salt and pepper
Soured cream and fresh chopped coriander (if liked) for serving
1. Preheat the oven to 200°C (180°C fan). Spread the tortilla chips out over a large baking tray or skillet pan and set to one side.
2. Dice the onion and garlic and place in a small saucepan with a dash of olive oil over a medium heat. Cook for about 5 minutes to allow the garlic and onion to soften, stirring regularly to make sure the garlic doesn't burn.
3. Add the Worcester sauce, balsamic vinegar, chilli flakes, smoked paprika and oregano to the onions and garlic, followed by the can of chopped tomatoes. Leave to simmer of a low-medium heat for about 10 minutes with no lid on to allow the hot salsa to reduce. Make sure to stir every few minutes to make sure the salsa doesn't burn to the bottom of the pan.
4. While your hot salsa is simmering away, prepare your other ingredients. Finely slice the chorizo, roughly tear up the Serrano ham, grate the cheddar cheese, dice the vine tomatoes and finely slice the avocado, spring onions and pickled gherkins.
5. Once your hot salsa has simmered for 10 minutes, mix one teaspoon of cornflour with a small amount of water to form a smooth paste. Pour this paste into the hot salsa whilst stirring constantly, then cook for one more minute before removing from the heat. You should see the mixture visibly thicken after adding the cornflour. If your salsa still looks quite runny, add some more cornflour paste.
6. Pour the hot salsa over the tortilla chips and then sprinkle the sliced chorizo, torn Serrano ham and grated cheddar cheese over the top. Pop the nachos in the pre-heated oven for 10-15 minutes until the cheese is melted and bubbling.
7. Garnish your nachos with the prepared tomatoes, avocado, spring onions, gherkins and pickled jalapeños (as many or as few as you like). Finish the dish by adding spoonfuls of soured cream and a sprinkling of freshly chopped coriander (if liked, personally I am not a fan) to your nachos.
Storage: If you have any leftovers you can store them in an airtight container in the fridge for up to 3 days and re-heat them for a tasty weekend or work lunch. The tortilla chips tend to go a little soggy after a day or two in the fridge but as long as you don't mind this, these leftovers make an excellent work lunch for a Monday (because Mondays are hard).