Homemade Nachos

While Abbi was away at the Science Museum sleepover this weekend, Jamie jumped right in to "only child" mode requesting his current favourite meal du jour (and a host of other things too).


One of his current favourites is nachos.  Or steak.  What can I say, he's a boy.  Favourite meals were hardly likely to be heavy on the salad.

One of the things we hate with restaurant nachos is that the toppings are not evenly distributed.  I know as problems go this is not quite up there with global warming, or finding a cure for cancer, but one problem at a time people.

So turn our attention to this issue we did: In our house all nachos are created equal.


Its hardly rocket science.


Corn chips layered on a tray.  Add your favourite chilli beef on top in little dollops.  (I don't put beans in these nachos, as they make the mouthful a bit stodgy).

Sprinkle some cheese

Bang under the grill, or in the oven.  Watch like a hawk.  On more than one occasion I have put them under the grill and gone to do something, only to be alerted by the dulcet tones of the smoke alarm!

We had ours with sour cream, guacamole and salsa and jalapeño peppers on the side

When I first made these, they were an easy way of making sure EVERY chip was evenly and fairly coated.  They look so pretty and are so moreish, they have become my favourite crowd pleasing pre dinner nibble.   (Prepare up to the melting cheese stage before your guests arrive, so all you have to do is heat, and slip onto a platter.)

Or you can pre assemble into one easy bite. After cooking, layer a spot of guacamole, sour cream, salsa and a jalapeño on each nacho.  These are so incredibly moreish.  I challenge you not to scoff the lot.