SCHOOL NACHOS RECIPE 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:

• Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
• Add ketchup and mustard, spreading evenly over the outside of the meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!