|This nacho recipe is so good that a friend of ours actually choked from eating it so quickly. We gained a very swift lesson in the Heimlich maneuver that evening as he mimed how we were to do it.
30 grams butter (around 2 tablespoons)
2 onions, finely chopped
2 cloves garlic, crushed or very finely chopped
1/2 teaspoon chilli powder
1 teaspoon paprika
1/2 teaspoon cummin
2 tomatoes chopped
1/2 cup water
1 can refried beans
2 tablespoons tomato paste
200 g packet of corn chips
1-1/2 cups grated cheese
- Melt butter in frying pan and add onions, garlic, chilli,
paprika and cummin. Cook for two to three minutes.
- In a saucepan mix together tomatoes, beans, tomato paste and
water until it has a soft, but not runny consistency. Cook for
about five minutes, then add the onion mixture.
- In a cooking pan or oven proof serving plate put the corn chips
and cover with cheese. Cook in the oven so that the cheese
melts at 180C (375F) for fifteen minutes.
- Serve by spooning bean dip on corn chips and garnishing with
sour cream (or yoghurt) and avocado dip.