Charred Tomato and Chipotle Nachos
Quick, simple and packed with smoky flavour thanks to the tomato and chipotle sauce. Try adapting this recipe, adding your favourite toppings such as chicken, beef, or bean chilli.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the nachos
300 g tortilla chips
235 g canned black beans, drained, rinsed
150 g grated mozzarella
pickled jalapeño slices, as needed
sour cream, as needed
guacamole, as needed
15 g fresh coriander, destalked, roughly chopped
100 g canned sweetcorn, drained, rinsed
Instructions
STEP 1/4
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/4
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/4
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/4
Pre-heat an oven to 220°C
Spread the tortilla chips in an even layer on the baking dish
Top with black beans, 200 ml of the charred tomato and chipotle sauce and then cheese
Bake for 10 minutes, 220°C
Remove from the oven and top with jalapeños, sour cream, guacamole, coriander and sweetcorn
Serve
This recipe makes 1L of sauce, perfect for using to top nachos and enchiladas, or as a base for a deliciously smoky chilli, or even drizzle over tacos as a quick salsa.
The sauce can be divided into 4 portions and will keep in the fridge for up to 3 days in an air-tight container or freeze for up to 6 months. Defrost overnight in the fridge before using.
Charred Tomato and Chipotle Nachos
Quick, simple and packed with smoky flavour thanks to the tomato and chipotle sauce. Try adapting this recipe, adding your favourite toppings such as chicken, beef, or bean chilli.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the nachos
300 g tortilla chips
235 g canned black beans, drained, rinsed
150 g grated mozzarella
pickled jalapeño slices, as needed
sour cream, as needed
guacamole, as needed
15 g fresh coriander, destalked, roughly chopped
100 g canned sweetcorn, drained, rinsed
Instructions
STEP 1/4
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/4
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/4
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/4
Pre-heat an oven to 220°C
Spread the tortilla chips in an even layer on the baking dish
Top with black beans, 200 ml of the charred tomato and chipotle sauce and then cheese
Bake for 10 minutes, 220°C
Remove from the oven and top with jalapeños, sour cream, guacamole, coriander and sweetcorn
Serve