White Chilli Nachos with Blue Maize Chips

January 12, 2017

Nachos are a super fun and delicious way to share a meal with friends and family, but they can also be unhealthy if served with the standard sour cream and melted cheese! I've put together a healthy alternative which is going to be perfect for a Saturday night in front of The Voice! Firstly the nacho base to this dish is made of blue maize chips, they are gluten free and organic, I used R W Garcia from The Hatchery Farm Shop near Amersham. The colour is amazing! For the chilli con carne used lean turkey mince and mixed beans, hence the 'white', cooked with plenty of spices and veggies. The nachos are topped with natural yogurt, homemade guacamole and a little crumbled feta. The effect is both lovely to look at and seriously tasty without sacrificing your waistline!

Serves 3-4

 

Ingredients

400g lean turkey or chicken mince

1 tin of mixed beans

1 red pepper, chopped into bite sized pieces

1 red onion, chopped

3 cloves of garlic, minced

1 tsp chilli powder

1 tsp cumin

1 tsp ground coriander

1 tin of chopped tomatoes

Ground nut oil 

Dried chilli flakes

1 large avocado

1 tomato or 6 cherry tomatoes, chopped

Olive oil

Juice of half a lime

Salt & pepper

Natural yogurt, a few dollops worth

Feta, for sprinkling

Blue maize tortilla chips, I used R W Garcia

 

Instructions

Start by heating a large frying pan with a glug of ground nut oil, over a medium-high heat. Once hot cook the mince, stirring and breaking it up with a wooden spoon as it browns. When cooked transfer the meat into a bowl.

 

Return the pan to the heat and add a little more nut oil. Throw in the onion and peppers, cooking slowly for 5-10 minutes on a low-medium heat. We want the onions to be soft and browned as it creates a lovely flavour. Now add the garlic, chilli, cumin and coriander, cooking for 30-60 seconds before returning the meat to the pan, stir to coat. Add the tomatoes, beans and a good pinch of dried chilli flakes. Using one of the empty tins, fill with water and add this to the pan. Stir and bring to the boil. Cover and reduce the heat so the pan simmers nicely, leave to cook for 30 minutes, stirring occasionally.

 

Meanwhile, prepare the guacamole by mashing up the avocado, I think doing this on a chopping board is easier than in a bowl. Then add the freshly chopped tomatoes, mashing again. Transfer the mixture into a bowl, add a glug of olive oil, the lime juice and a pinch of chilli flakes. Stir and taste for seasoning. Put to one side.

 

Remove the lid from the pan and allow to cook uncovered for 10 minutes or until the sauce has thickened. 

 

To assemble, place a couple of handfuls of tortilla chips on a serving plate and cover with the chilli, spoon on the natural yogurt and guacamole, then sprinkle with feta and chilli flakes. Voila! Serve immediately!

 

 

 

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