Chilli Nachos - or Death by Nachos

I love chilli nachos, they are one of my favourite comfort foods of all time. The first time I really remember having them was on holiday with my mum and dad in Canada and we were staying in Banff, we went to a bar for dinner and mum and I ordered chilli nachos to share as a starter. They were presented to us on a dustbin lid! It was the biggest plate of nachos I had ever seen and we had more food to come after that, I just remember handing them round the bar as we made no impression on them!

This recipe was invented by my mum with a few fiddlings in between by me :)

Essential items to have is a very large shallowish salad bowl (ovenproof), mine is around 40cm diameter, and a lazy susan to go underneath so people can get to it easily! Have all the ingredients ready and prepared as this one is the most complicated when putting together.

Pre-heat oven to around 180 degrees

• Packet salted Nachos (I used a large bag of salted Doritos)
• 1 tub mild tomato salsa
• 200g grated cheese
• 1 tin refried beans (optional)
• 1 portion chilli con carne (everyone has their own recipes for this!) or 1 tin Stagg Chilli
• 2 tubs guacamole (or 1 if you are not as keen as I am on it)
• 1 tub/jar soured cream (from mexican aisle at supermarket)
• 1 tub hot tomato salsa (or use mild if you don't like it too spicy)
• Jar of Jalapeno Peppers (again optional if you don't like it hot)

OK, now for the science bit.

Get a pan and put in the tub (or one of the tubs) of mild salsa and about 150g of the cheese. Heat gently until the cheese melts and combines with the salsa. When we first started making this, Doritos used to do a jalapeno cheese dip which was vivid yellow but great, but we haven't been able to find it in ages, if you find it you can use this instead.

Pour the nacho chips into your serving bowl and then slowly pour the cheese/salsa mixture over the chips. Place the bowl in the oven to warm the cheese and toast it slightly. Give it around 10-15 mins.

Whilst the cheese is heating up in the oven, reheat both the refried beans and the chilli in a microwave so both are piping hot.

Take the serving bowl out of the oven and first spread the beans over the chips, then top with the chilli. Each layer should get just slightly smaller so you can see the layer underneath round the edges. The bowl can be put back into the oven whilst you get the next part ready and get everyone sat down.

Once ready to serve the nachos, take the bowl from the oven, and spread the guacamole over the chilli. On top of this put a layer of soured cream, then use the last tub of salsa and add this, sprinkling with the remaining 50g of cheese and a few jalapenos on top for some heat. Serve, either let people just grab from the bowl with their fingers, or give side plates and forks. Warning, it is very filling!

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