Crunchy tortilla chips, topped with jalapeno peppers, melted cheese, creamy guacamole and sour cream….is there a more beloved snack?

There is an art to constructing a plate of nachos without letting it disintegrate into a soggy mess.  Here’s our finger lickin’ guide to perfect nachos.  

Step 1.

The cornchips.

You could buy a packet of corn chips. But if you prefer your nachos to stay super crunchy right to the end, there’s good reason to got the extra mile and pick up a packet of corn tortillas from the supermarket instead. Simply cut the tortillas into eights, lay them on a baking tray, and bake in the oven for 10 minutes until they are brown and crispy. So easy – but so good.

Step 2.

The guacamole.

• 2 ripe avocados,
• Half a bunch of fresh coriander,
• ¼ red onion,
• 1 red chilli,
• A handful of cherry tomatoes,
• 1 lime.

Simply dice (the veggies), smash (the avo), squeeze (the lime) and stir.

Step 3.

The salsa.

• A handful of cherry tomatoes,
• 1 red pepper,
• 1 fresh red chilli,
• 1 tsp of red wine vinegar.

Chop, mix, taste and season. Simple!

Step 4.

The beans.

• 1 can of black beans, fried in a tsp of olive oil until hot.
  Squash with the back of a fork.

Step 5.

The assembly.

Arrange nachos in a high-sided ovenproof dish, and sprinkle generously with grated cheese. Place under the grill until the cheese is golden and bubbly. Remove from the oven and serve with generous dollops of beans, salsa, guacamole and a big scoop of sour cream on top.

Step 5.

Dig in.

If these delicious nachos aren’t enough to satify your cravings, you might need to head straight to the source. Follow this link to find a Mexican restaurant near you.