Nachos

Today we made nachos. It was interesting as we used a dip that was vegetarian. Though I felt it way to much sour cream. 

Chilli con queso

Ingredients

•

1 tomato

•

30g butter

•

1 small brown onion, finely chopped

•

½ tsp crushed chilli

•

1 garlic clove, crushed

•

300g ctn sour cream

•

160g (2 cups) coarsely grated cheddar

•

tbs chopped fresh coriander 

•

200gm corn chips to serve

Method

Step 1

Use a sharp knife to cut a small cross at the base of the tomato. Place in a heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes to soften. Transfer to a chopping board. Carefully remove skin. Discard. Cut tomato into quarters. Finely chop the flesh.

Step 2

Meanwhile, melt the butter in a medium saucepan over low heat. Cook onion and chilli, stirring, for 5 minutes or until soft but not coloured. Add garlic. Cook, stirring, for 30 seconds or until aromatic.

Step 3

Stir in the sour cream and cheddar. Cook, stirring, for 2-3 minutes or until the cheddar melts. Stir in the tomato and coriander. Transfer to a heatproof serving bowl and serve with corn chips.