Nachos with whipped feta




Ingredients

  •     1 small red onion, finely chopped
  •     400g can black beans, drained, rinsed
  •     2 tomatoes, coarsely chopped
  •     1 small red capsicum, deseeded, chopped
  •     230g pkt lightly salted corn chips
  •     160g (2 cups) coarsely grated four cheese mix
  •     200g soft creamy feta
  •     90g (1/3 cup) Greek-style yoghurt
  •     2 avocados, mashed
  •     Pickled green chilli, sliced, to serve
  •     Fresh coriander leaves, to serve

Method
  • Preheat oven to 180C/160C fan forced. Place the onion in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain.
  • Combine the onion, beans, tomato and capsicum in a bowl. Arrange a third of the corn chips in a round 28cm ovenproof dish. Sprinkle a third of the tomato mixture over the corn chips, followed by a third of the cheese. Repeat to make 2 more layers using the remaining corn chips, tomato mixture and cheese. Bake the nachos for 15 minutes or until the cheese is melted and bubbling.
  • Meanwhile, place the feta in a small bowl. Use a fork to mash until smooth and creamy. Add the yoghurt and use the fork to mix until well combined and smooth. Season with pepper.
  • Serve the nachos topped with the avocado, whipped feta and sliced chilli. Sprinkle with coriander leaves.
Leave out the green chilli for a family friendly version of these quick and easy, meat-free nachos topped with smashed avocado and whipped feta.

This crispy, cheesy snack has become a modern student classic. So, for today's lecture – what's the best way to make nachos?

A little titbit for the historians among you: although you won't find nachos on menus in Mexico, unlike the chimichanga they were at least created there. The story has it that, back in 1943, the maître d' of a restaurant in Piedras Negras, faced with a lunch party of American wives from the army base at Eagle Pass and no chef, went into the kitchen and threw together an impromptu meal from what was to hand. The ladies were so impressed by his melange of tortilla chips, cheese and jalapeño peppers that they took it home with them – "nachos especiales" features in a 1954 cookbook published by Eagle Pass's Church of the Redeemer, named after its creator, Ignacio "Nacho" Anaya.

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