CHICKEN NACHOS JAMIE OLIVER RECIPES

Steps:

• 1. Place the oven on to 180ºC/350ºF/gas 4.
  2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
  3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
  4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
  5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
  6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
  7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
  8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
  9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

Steps:

• Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.

  Pour the oil into a small bowl and add the Tofoo, Cajun spice mix and 1 teaspoon of jalapeños. Toss gently.

  Heat a frying pan over a medium heat, add the Tofoo mix and fry for 7-10 minutes or until the Tofoo is beginning to crisp. Remove the Tofoo and drain on kitchen paper.

  Mix the onion, tomatoes, remaining jalapeños, half the lime juice and the chopped coriander in a bowl.

  Mash the avocados with 1 tablespoon of lime juice to make guacamole. Season and add more lime juice to suit your taste.

  In a shallow ovenproof dish, layer the tortilla chips and top with Tofoo, half the onion mix and the sweetcorn. Sprinkle over the cheese, ensuring that most of the tortilla chips on top are covered with cheese. Bake for 8-10 minutes until toasted and the cheese is bubbling.

  Spoon over dollops of the remaining onion mix, guacamole, extra coriander and pickled jalapeños.

  Why not try:

  Adding a layer of refried beans to the nachos.

  Sprinkling the layers with a chopped red chilli.