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Nacho Fries With Guacamole

Nacho Fries With Guacamole

Nacho Fries With Guacamole

  • Prepare time35 Minutes
  • Cooking Time5 Minutes
  • ServesServes 4
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Ingredients

Product used:
Rustic Chunky Cut Chips 750g
McCain Skin On Chunky Cut Chips
  • 1 garlic clove, crushed
  • ¾ cup all-purpose flour
  • 1 onion, finely chopped
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground chilli
  • 1/2 can refried beans
  • 1/2 can kidney beans
  • 1 tbsp pickled jalapeno chilli, chopped
  • 2 fresh tomatoes, chopped
  • 50 g cup light mozzarella, grated
  • 100 g tasty cheese, grated
  • 1 tsp lime zest, finely grated
  • 1 tbsp lime juice
  • 1 avocado, finely chopped
  • 2 spring onions, finely chopped
  • Bunch coriander, torn
  • 1 cup no-fat Greek-style yoghurt

Method

1.Get your thick cut chips into the oven according to packet instructions.
2.In a frypan, heat up a drizzle of olive oil over medium heat and sauté off the onion and the garlic. Once soft, add in the cumin, coriander and chilli and cook for a further 30 seconds. Then add in the refried beans, kidney beans, chopped tomatoes and jalapeno chilli. Cook, stirring regularly until warmed through and the tomato softens.
3.Once the chips are ready (hot and crispy), transfer the chips to an ovenproof serving dish.
4.Pour the bean mixture over the top of the chips. Top with the two types of cheese.
5.Place the chips under the grill for about 4 - 5 minutes, or until the cheese is bubbling and starting to brown.
6.Meanwhile combine the avocado, spring onions, lime zest, juice and then set aside.
7.When the cheese is brown and bubbling, remove the chips from the grill and top with the avocado and yoghurt. Top with lots of coriander leaves!