Mexican Pork Nachos Collection 30/09/2019, Recipes
Bring some Mexican magic to your mid-week meal with these simple, delicious free-range pork nachos. We've used the best organic minced pork from Adey's Farm that melts perfectly together with our choice of sublime Mexican ingredients - creamy avocado, sweet cherry tomatoes and of course, hot chipotle sauce offset by our best selling mature cheddar.
Time: approx. 20 min active, 35 min total. Makes 4-6 servings. Average £/serving: £4.85. Freezes well without the tortilla chips.
What you get:
Organic red Romero peppers
From your larder:
250g cherry tomatoes, quartered
1-2 small red onion, sliced
1 avocado, sliced
1 Romero pepper, thinly sliced
1 lime, juiced
3-4 tbsp Moor Amoor chipotle ketchup
3-6 soft tortillas, cut into 12 tortilla chips each
75g mature cheese, grated
Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Remove the pork from all the packaging and fry, along with sliced onions, for 10 minutes, turning regularly until golden brown. Add in the Moor Amoor chipotle ketchup and Season as needed. Spices like cumin go perfectly here - add in if you have them and wish to use them.
Meanwhile, prepare the chunky salsa - toss the sliced avocado, tomatoes, red pepper slices and lime juice together. Set aside.
Cut the soft tortillas into 12 triangles (think pizza wedge) using scissors. Grill the cut tortillas and arrange in a layer in a large dish. Add the pork on top, then top with the avocado 'salsa' and grated mature cheddar. Serve immediately.
NB: This collection will provide you with substantial leftover ingredients for further recipes.