Pea-camole
Big kids love avocado, little kids love peas – and they add a good natural sweetness to this chilli-topping classic. It makes a handy vegan side dish too
Garlic bread nachos
Serves 8
Easy
Prep:
Cook:
This easy side dish is sure to disappear quickly. Layer up garlic bread, cheddar, tortilla chips, spring onions and bake until melted. Serve with guacamole
Skip to ingredients
- 3 ready-made garlic baguettes
- 90g lighter mature cheddargrated
- 3 spring onionsfinely sliced
- 30g bag tortilla chipscrunched a few times to roughly crush
- 90g soured cream
- handful corianderleaves
Nutrition: per serving
- kcal319
- fat18g
- saturates9g
- carbs30g
- sugars2g
- fibre2g
- protein8g
- salt1g
Method
step 1
Cut through the baguettes to separate all the slices, discarding the end pieces.
step 2
Pile the bread slices on top of your biggest baking sheet, all overlapping, as you would with tortillas for nachos. Scatter over most of the cheese, spring onions and crushed tortilla chips as you layer, finishing with a final layer of these toppings. If you’re preparing ahead, you can cover the tray with cling film and chill until ready to cook.
step 3
Heat oven to 200C/180C fan/gas 6. Bake for 15 mins until the cheese has melted and the bread is golden and crisp. Loosen the soured cream with enough water to make a more drizzly topping, then spoon over the nachos and sprinkle with some coriander. Serve while everything is still hot and melted.
