Nachos and guacamole

 

Serves 4 

• 200 gr tortilla chips or corn chips
• 1½ cups refried beans (click here for a recipe)
• 185 gr grated Cheddar cheese
• 80 ml well-drained, canned jalapeno chilies, sliced
• 125 ml guacamole (see recipe)
• 125 ml sour cream
• 80 ml black olives, sliced

1. Preheat the oven to 350F (180C).
2. Spread the individual chips with a thin layer of refried beans.
3. Arrange a layer of the chips in the base of a shallow ovenproof serving platter, and sprinkle lavishly with some of the grated cheese ; continue layering the chips and cheese until they are all used.
4. Top with the jalapino slices and heat in the oven until the cheese melts, about 10 minutes.
5. Garnish with extra chips and a little of sour cream and olives.
6. Serve at once, with the guacamole and remaining sour cream and olives in separate bowls.

Guacamole

                Do not use the food processor for this recipe, as the texture of the dip should be quite coarse.

Serves 4

• 2 large ripe avocados
• 125 ml diced tomato
• 1 jalapeno chili, finely chopped
• 1 small onion, finely chopped
• 15 ml finely chopped cilantro
• 10 ml lime juice
• Salt

1. Cut the avocados in half and scoop out the flesh with a spoon ; mash with a fork.
2. Combine the avocado flesh, tomato, chili, onion, cilantro and lime juice ; add a little salt and serve at once.

BON APPÉTIT