Nacho’s Tex mex style

• 2 bags of natural nachos
• 2 cans of kidney beans
• 1 can of corn
• 1 pepper (red or yellow)
• 1 bunch of coriander
• 3 limes
• 2 bags cheddar cheese
• 5 spring onions
• Sour cream
• 4 avocados
• Cayenne pepper

Salsa:

• Red onion
• 3 cloves of garlic
• 4 red peppers
• 6 large beef tomatoes
• Small bowl of cherry tomatoes (different colours are nice on your plate)
• pepper
• salt

Oil can with olive oil
Spatulas

Peel and finely chop the red onion and garlic.

Remove the seeds (unless you want it very spicy!) and cut into rings.

Remove the crown from the tomatoes and divide into small cubes.

Roll 2 limes across your work surface for more juice and halve.

In a large bowl, mix: the tomatoes, onion, garlic, chilli peppers and lime juice.

Season with salt and pepper.

Halve the avocados, remove the stone and scoop the flesh into a bowl. Season with cayenne pepper and lime juice. Set aside to dress, along with the sour cream.

Cut the spring onion into rings and remove the coriander leaves from the stalk.

Wash the kidney beans under cold water and drain the corn.

Cut the pepper in half, remove the seeds and cut into pieces or cubes.

Heat the Tiger Fire plancha on high heat with plenty of wood.

Let get hot and then add a dash of oil to the outside of the ring.

Spread the nachos over the ring.

Then spoon the pepper, corn and kidney beans over the nachos.

Then divide the tomato salsa on top.

Finally, spread the cheddar on top so it can melt nicely.

Let it bake until the cheese is completely melted.

Scoop a portion of nachos onto a plate, top with a scoop of avocado and a scoop of sour cream.

Garnish with spring onion and plenty of coriander.

Ideal as a snack or appetiser. If you like your food very spicy, feel free to add extra chillies to the garnish.