Loaded Nachos

Ingredients

• 250 g sturdy tortilla chips
• 1 tin of refried beans
• 150 g cheddar, grated
• 100 g mozzarella, grated
• 1 tbsp chipotle in adobo
• 2 jalapeños, sliced
• 120 g soured cream
• 1 avocado, diced
• 2 tomatoes, seeded and diced
• juice of 1 lime
• a handful of coriander
• 4 spring onions, sliced

Method

1. Loosen the beans

   Warm the refried beans with the chipotle and a splash of water until spreadable rather than stiff. Straight from the tin they sit in cold lumps that never heat through.

2. Build in two layers

   Spread half the chips on a tray, dot with half the beans and half the cheese, then repeat. One thick layer means dry chips on top and a soggy mat underneath — two shallow layers is the whole technique.

3. Bake, do not grill

   Bake at 200°C for 10 minutes until the cheese has fully melted. A grill browns the top while the middle stays cold.

   10 min

4. Cold toppings after the oven

   Add the soured cream, avocado, tomato, lime, coriander, spring onions and jalapeños once it is out. Anything fresh goes on at the end; baked, it just turns to grey mush.

5. Serve immediately

   Take the tray straight to the table. Nachos have a working life of about five minutes.