There’s a lot of things about these nachos that make them a healthier choice than the regular variety. Baked wholemeal tortilla chips (or corn if gf) rather than fried chips, the added green veggies and wholesome chicken thigh topping. There’s also a cheese sauce that’s the ish part because it makes the cheese go a long way and adds that gooey stretchiness you want in nachos, with about 1/2 the actual cheese. But still some cheese because, oh god, cheese will be the last animal product I give up if I ever actually go vegan.

Nachos are just the most ideal share food amongst friends, everyone can just dig in and search for their favourite bits. With these nachos every single bit of it is a favourite bit. The glossy cheesy sauce, the smoky chicken and tomato layer and the fresh guac. It’s just all kinds of good. And the baked tortilla chips are just as good as using fried corn chips. With all the toppings on them all you need is something crispy to scoop things up.

By baking the chips yourself rather than buying fried ones you’re instantly making a huge improvement to the health factor in nachos. Actually by making them yourself rather than ordering them in (or out) you’re also doing excellent things for yourself. You’re in control of what’s added and get to know exactly what’s in your food.

I can’t wait to make these for my nieces and nephew when I see them in California in a few months, they’re a crowd pleasing kind of food and by simpling toning down the chilli they can be totally kid appropriate too. I made these for my little brother (a fully grown adult) and he loved them but thought they could have been spicier. Not something I’m used to hearing! But you could easily rectify that by using a hot chilli rather than a mild one.

Until then it’ll be a glass of wine, a nacho and the company of a bunch of great humans helping me enjoy these.

Serves 4 as a main, more as a shared starter

Ingredients

6  large wholemeal flour tortillas or (or gf of your choice)

2 Tbs extra virgin olive oil

2 tsps smokey paprika

1/2 tsp ground cumin

1/2 tsp ground coriander seed

3 cloves garlic, crushed

2 Tbs finely chopped coriander root and stem

1/2 cup finely sliced spring onion

4 x chicken thighs

1 x 400g can tomatoes

1/4 cup roughly chopped pickled jalapeños

2 cups shredded kale or spinach

Cheese sauce

1 Tbs extra virgin olive oil

1 Tbs flour

1/2 cup milk

1/2 cup stock

1 cup sharp cheddar cheese

1 tsp chipotle sauce (can replace with any hot sauce and a generous pinch of smokey paprika)

Chunky Guacamole

2 avocados, chopped into 1-2cm chunks

1/2 cup roughly chopped coriander

1 mild red chilli

juice and zest of 1 lime

1 tsp extra virgin olive oil

1/2 cup finely sliced spring onion

To serve: natural yoghurt, finely sliced radish and chipotle hot sauce

Directions

Preheat oven to 180 degrees celsius.

Cut tortilla into corn chip sized triangles (roughly triangles) and spread on 2 trays in a single layer. bake for 5 minutes or until golden and remove to a wire rack. You will need to do this in 2 batches. Once done turn the oven up to 220 and put the grill on.

Meanwhile, place a medium fry pan on medium high heat and add the extra virgin olive oil. Once hot add the garlic, coriander, and spices. When fragrant add the chicken thighs, turning to coat in the spicy oil. Then cook for about 4 minutes each side until golden and cooked through. Remove from the pan and set aside.

Add the tomatoes to the pan, add a pinch of salt and cook down for 15 minutes.

Meanwhile, combine the guac ingredients in a medium bowl and season with salt. Stir to combine then taste and adjust seasoning.

Next, make the cheese sauce. Place a small sauce pan on medium low heat and add the oil. Once hot whisk in the flour and cook for a couple of minutes until deepened in colour. Gradually whisk in the milk and then the water. Bring to a simmer and cook, stirring frequently until thickened to a bechamel consistency. Add the cheese and chipotle sauce and whisk until smooth. Set aside.

Your tomato sauce should have reduced slightly. Finely slice the chicken thighs and add along with the kale and jalapeños to the tomato sauce. Cook for a few minutes until the kale has softened.

Place a layer of half the corn chips on the base of a large tray you’re happy to serve in. Spread half the chicken and tomato mix over the baked tortilla chips, follow with half the cheese sauce. Repeat these layers with the remaining ingredients. Bake under the preheated grill until the sauce just starts to get golden.

Remove from the oven and spoon over a little natural yoghurt and all of the guacamole. Dig in.

HH. x