Courgette, jalapeño & feta nachos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionfinely chopped
- 2 tbsp olive oil
- 2 jalapeno chilliesfinely sliced
- 2 courgettesfinely chopped
- 1 tsp sweet smoked paprika
- 2 small Little Gem lettuceschopped
- 1 small pack corianderchopped
- 150ml double cream
- 200g fetachopped
- 1bag plain tortilla chips
- 50g pumpkin seeds
Nutrition: per serving
- kcal744
- fat56g
- saturates23g
- carbs38g
- sugars8g
- fibre8g
- protein19g
- salt2.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.
step 2
Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.
step 3
Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.
