What do you call cheese that isn’t yours? Nacho cheese!
In this case though this a cheese-less nacho (except for the joke)! Just one week until the big day! To celebrate we are swapping continents again and this time over to the America’s and specifically in this case to Mexico.
I’m still sticking to the plant based theme and also want something that can be eaten in one bite without so I’ve swapped the usual greasy cheese and beef/beans topping for a vegetable salsa.
Serves: 4 as an appetiser, 32 canape
5 a day: 1 per tortilla or 8 canape
Time: 15 minutes
Ingredients
Salsa
- 1/2 red onion
- 100g baby plum tomatoes finely diced
- 150g canned sweetcorn, drained
- 227g canned pineapple drained and finely diced
- 1 jalapeno chilli, finely shredded
- 2 tbsp chopped corriander
- Juice of one lime
To Serve
- 4 medium corn tortilla or 8 small
- Oil for brushing
- 150g guacamole or sour cream
- Corriander
Method
Pre-heat an oven to 180C
Combine all of the salsa ingredients. If preparing in advance, cover and refrigerate until required. Remove from fridge 10 minutes before serving.
Brush the tortilla with oil and cut in to bite sized pieces.
Bake the tortilla in the oven for 3-5 minutes until golden brown. Remove immediately as they will burn quickly.
Top each tortilla with a generous teaspoon of relish, some guacamole or soured cream and some coriander. Serve immediately.
