I have a lot of room in my heart for the traditional chili-topped nachos (Chris makes an amazing version with slow cooked beef and pork).
However, sometimes, I just want a plateful without having to wait for a few hours whilst the chilli-con-carne cooks.
Usually I’d serve up some nachos with salsa and guacamole for a quick-fix, but it’s not quite the same as having a star topping with lots of salty-garlicky flavour.
This is where my veggie nachos come in!
Chris and I were out at a restaurant a while back (Las Iguanas in Manchester – love love love the cocktails in there!!), and I spotted garlic thyme mushroom nachos on the menu. I didn’t actually order them (because Chris and I were sharing – and he doesn’t like mushrooms), but I loved the idea, and decided to whip up my own take on it.
My version doesn’t use thyme. I’ve instead replaced with chopped up red and green chilli peppers, plus a sprinkling of fresh coriander. I also used some crumbly Lancashire cheese to compliment the mushrooms.
The mushrooms are fried with butter, garlic, salt and pepper. The chillies are added at the last minute and then the whole mushroomy concoction is spooned over a pile of waiting nachos before being sprinkled with lots of crumbly cheese.
You can serve them at this point – without putting them in the oven. Or, if you prefer your nachos warm with melty cheese, place them in a hot oven for 2-3 minutes before serving.
Nachos with a bit of a difference. Definitely one that’s going to disappear fast on your party table!
- 4 tbsp unsalted butter
- 400g (140z) mushrooms, sliced. I used a mixture of chestnut and white closed cup mushrooms
- ¼ tsp each of salt and ground black pepper
- 2 cloves garlic, peeled and minced
- 1 red chilli pepper - chopped finely (I use Fresno or Seranade varieties - mild-to-medium chillies)
- 1 green chilli pepper - chopped finely (I use Fresno or Seranade varieties - mild-to-medium chillies)
- 1 large bag original flavour nachos (check for gluten free if required)
- 170g (6 oz) crumbly white cheese such as Lancashire or Cheshire - if you can't get hold of a crumbly UK cheese, then feta works well too.
- Small bunch coriander (cilantro), roughly torn
- Heat the butter in a large frying pan on a medium heat until just bubbling, then add the mushrooms to the pan in a single layer. Turn the heat up to medium-high and fry for 6-8 minutes, turning once or twice until they start to turn golden (you may need to do in two batches if your pan isn't big enough to fit them in a single layer). Add the salt, pepper, garlic and chillies and cook, whilst moving around the pan for a further two minutes. Turn off the heat.
- Layer the nachos on a large serving plate and top with garlic-chilli-mushrooms.
- Crumble up the Lancashire cheese and sprinkle on top along with the fresh coriander. Serve straight away.
Take out of the oven and sprinkle on the coriander.