John Torode's movie night nachos

Thursday 7 May at 11:43am

With movie marathons becoming the new going out, John’s showing us how to make the ultimate film snack.

Serves: 4

INGREDIENTS

For the corn chips:

1 large bag of corn chips, about 200g, warmed

100gr jar Jalapenos

250g grated block mozzarella or similar

For the avocado:

1 avocado (ripe)

1 long red chilli, diced

I lime, juiced

Tabasco and Worcestershire Sauce

For the tomato salsa:

2 tomatoes, cut into fine dice

½ red onion, cut into fine dice

quarter of a cucumber, cut into fine dice

1 tbsp finely chopped coriander

2 red chillies, finely chopped

juice of 1 lime

dash of olive oil

Sour cream, to serve

METHOD

Preheat the oven to 220C. To make the chips, place the corn chips in a large bowl. Mix in the jalapenos and most of the cheese. Pour the whole lot into a large ovenproof dish and leave it to fall where it wants.
Sprinkle over the rest of the cheese and bake for about 5 minutes, or until the chips are golden and the cheese has melted
For the avocado, cut the avo in half and carefully take out the stone. Scoop out the flesh and mash it with the back of a fork.
Season with salt and pepper, add the chilli, lime and a dash of Tabasco and Worcestershire sauce and stir
To make the salsa, mix together the tomato, onion, cucumber, chilli and chopped coriander
Add the lime juice, season with salt and add a splash of oil

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