Aisling Larkin - Loaded Chili Nachos

Thu, 6 July 2017

 

Ingredients

1 tbsp oil

400g turkey mince

150g cooked quinoa / 50g raw quinoa

1 red & green pepper

2 tsp cumin

2 tsp coriander

2 tsp onion powder

2 tsp garlic powder

2 tsp smoked paprika

1 chicken stock cube

500mls tomato passata

200mls water

Hidden vegetable : grated carrot & courgette

100g grated cheese

Nacho’s / Doritos / Tortillas

 

Guacamole

1 avocado

1 tsp lime juice

1 tbsp light mayonnaise

salt & pepper to season

 

Sour Cream & Onion Dip

150mls Light Sour Cream

75g Light mayonnaise

2 tsp dried chives

2 tsp dried onion granules

1 tsp onion powder

1/2  tsp garlic powder

 

Serving Options with Basic Chilli Recipe

Quesadillas

Mexican Taco Sweet Potato Fries

Taco Salad

 

Method

1.            Deseed and finely dice the peppers. Peel and grate the carrot. Peel, grate and squeeze the water out of the courgette.

2.            Heat 1 tbsp oil in the pan, brown off the mince and the vegetables together for 4/5 mins.

3.            Add in the  raw quinoa & spices - cumin, coriander, smoked paprika, onion & garlic powder and cook out the spices for 1 minute.

4.            Add in the passata & water, get it bubbling and then turn down to a simmer for a minimum of 30mins. If possible simmer for up to 2 hours, adding a little water if its starts to stick.

5.            While, the chilli is simmering  - make the sour cream and onion dip and the guacamole

6.            Guacamole: Cut the avocado in half, pop out the spoon - scoop out the flesh. Mash together the flesh with the mayo and lime juice and season.

7.            Sour Cream & Onion Dip: this is so simple -just combine all the ingredients , mix and chill.

8.            To serve: Pour the Turkey chilli mix into a large heatproof bowl, sprinkle with cheese and pop under the grill until melty & bubbly.

9.            Carefully remove using oven gloves . Arrange the nachos all round the edges, top with guacamole and drizzle over the sour cream and onion dip.

10.          To garnish: For the grown ups top with coriander , wedges of lime and jalapeños. For the kids, don’t even dream of it  - green stuff - yuck!