I found a recipe for baking tortillas into chips - just cut them into bits, baste them with some oil and flavour, then bake for 15 minutes. We brushed on some lime juice, olive oil, salt, cayenne pepper and curry powder. A few at the back got slightly overdone - the perils of trying to adjust things to fit a fan-forced oven.
This certainly felt healthier than the packaged option - although to be honest it's probably not by much. Getting to make your own flavours is pretty awesome, though. The lime juice, salt and cayenne mix was awesome. It took the two of us about half an hour to get this all done, although I suspect it would be faster the second time. That said, there is a certain appeal to the five minute version. If I could find perfect packaged tortilla chips/corn chips/whatever I would probably not bother.
Incidentally, my guacamole recipe is an avocado + half a (firm) tomato finely diced + lime juice + lots of coriander leaves. I've experimented with guaca recipes a fair bit, and this one is my current favourite.
(Also, yes, that is yoghurt not sour cream. We didn't have any sour cream :( )
How was it with yoghurt rather than sour cream?
ReplyDeleteThe tortilla chips idea is pretty awesome!
I tend to do nachos in a big baking dish with various vegetables (usually corn, carrot and capsicum in addition to what you have here) and lots of cheese and salsa...again, not terribly healthy, but tasty. :) One thing that works surprisingly well in nachos is shallots, plus they add a bit of green which is nice. I like it when food is colourful.
ReplyDeleteI also have never found the perfect corn chip, alas. :/ Will have to try the tortilla chips.
Ran: Yoghurt is less strongly flavoured and holds its shape less will in the heat. It is, however, something that I'm far more likely to have than sour cream and it still tastes pretty good. It also has a lower coronary guilt factor!
ReplyDeleteLem: My family used to do a big-baking-dish style nachos. Beans and lots of other veg (and mince when Dad wasn't around), then a solid layer of nachos, then lots of cheese. We switched to the build-on-a-plate method at some point, don't know why. Probably time constraint related. I haven't done it that way myself - nor eaten it that way for over a decade. But it was pretty good!