Lighter Nachos Recipe

Introduction

Lighter nachos offer a delicious twist on the classic snack, using homemade tortilla chips and healthier toppings. This recipe combines creamy guacamole, spiced beans, fresh salsa, and melted mozzarella for a satisfying and guilt-free treat.

Ingredients

• 5 soft corn tortillas
• 1½ tsp rapeseed oil
• 1 jalapeno chilli, deseeded, cut into thin strips
• 100g mozzarella, grated
• 2 tbsp half-fat crème fraîche
• ½ small pack coriander leaves, chopped
• 2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
• 1 tbsp lime juice
• 2 spring onions, ends trimmed, finely chopped
• 2 tbsp chopped coriander
• Few drops Tabasco sauce
• 400g can red kidney beans, drained and rinsed
• 1 garlic clove, crushed
• ¼ tsp mild or medium chilli powder
• ¼ tsp ground cumin
• 4 tomatoes, seeds removed, finely chopped
• ¼ small red onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp lime juice
• 1 tsp rapeseed oil

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush both sides of each tortilla with rapeseed oil and cut each into 12 wedges. Arrange the wedges on two large baking sheets.
2. Step 2: Bake the tortilla wedges for about 10 minutes or until golden and crisp. Remove from the oven and set aside. Increase the oven temperature to 200°C (180°C fan)/gas 6.
3. Step 3: Prepare the guacamole by roughly mashing the chopped avocados with a fork, leaving some texture. Stir in lime juice, spring onions, chopped coriander, Tabasco sauce, and season to taste. Set aside.
4. Step 4: In a bowl, combine the kidney beans with crushed garlic, chilli powder, and cumin. Mash roughly with a fork and add about 2 tablespoons of water to create a chunky mash. Season to taste and set aside.
5. Step 5: Make the salsa by mixing the chopped tomatoes, red onion, finely chopped garlic, lime juice, and rapeseed oil. Season well and set aside.
6. Step 6: Ten minutes before serving, spread the tortilla chips on a large baking tray or ovenproof platter. Spoon the refried beans in small mounds over the chips, followed by the salsa. Use a slotted spoon if the salsa was prepared ahead to avoid soggy chips.
7. Step 7: Scatter the jalapeno strips and grated mozzarella over the top. Bake for 4–5 minutes until the cheese melts and the toppings warm through, taking care not to over-brown the chips.
8. Step 8: Remove from the oven and spoon over the half-fat crème fraîche. Sprinkle with additional chopped coriander and serve the guacamole on the side in one or two small dishes. Serve immediately.

Tips & Variations

• Use mozzarella instead of cheddar and half-fat crème fraîche to reduce fat content while maintaining creaminess.
• Make your own tortilla chips by baking corn tortillas brushed with oil, reducing saturated fat and keeping them crisp.
• For a spicier kick, keep some jalapeño seeds or add extra Tabasco sauce to the guacamole.
• Try black beans instead of kidney beans for a different flavor and texture.

Storage

Because the chips are baked and the dish includes fresh toppings, it’s best enjoyed immediately for maximum crispness. Leftover guacamole and salsa can be stored separately in airtight containers in the fridge for up to 2 days. Reheat refried beans gently on the stove or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought tortilla chips for this recipe?

Yes, you can use store-bought chips, but homemade baked chips offer a fresher taste and lower fat content.

How can I make the dish vegan?

Replace the mozzarella with a vegan cheese alternative and swap the crème fraîche for a dairy-free yogurt or sour cream.