Quick recipe finder Cocktail nachos
By Jill Dupleix From Saturday Kitchen
Ingredients
- 10g/3½oz cheddar cheese
- 50g/2oz pickled green jalapeno chillies
- 20 salted corn tortilla chips
- 2 tbsp chilli salsa
- fresh coriander leaves, for serving
Method
Heat the oven to 200C/400F/Gas 6.
Coarsely grate the cheddar cheese and finely slice the jalapeno chillies.
Lay out the unbroken corn chips on a baking tray, and top each one with a little grated cheese and two slices of jalapeno chilli.
Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp.
Add a dab of chilli salsa and a coriander leaf, and serve hot.
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Knife skills: how to finely chop
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