Nachos Fully Loaded

Mexican Nourriture

Nachos is a fun dish to order to see how different pubs & restaurants do it. It's also great for sharing - there's nothing like getting your fingers dirty in the same dish to get people feeling closer!

The problem is that once the sharing starts, it gets awkward for me pretty quickly. Nachos are littered with sensitive foodie landmines so either I share the consequences of eating willy-nilly or an equally mortifying alternative:

The Pick-and-Wipe.
Spend time carefully picking bits of non-avocado alien vegetation out of the guacamole > Aim for cheesy nachos with minimal cream > Wipe the salsa off on the side of the plate. Use a serviette if necessary > Try to enjoy despite the stares.

Bestie and I don't do Mexican on dates.

While creating our safe version, I decided to have some fun with tastes and textures at the same time.

Ingredients

Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives

3966 calories
Allergens: milk

Serves 2

Tortilla chips

1 bag for 2 people 200g

Cheddar cheese grated

(400g) 850ml

For the salad dressing:

Coriander chopped

♡ Leeks chopped

! Garlic cloves

Orange zest

Lime zest

Agave

Olive oil

Ground coriander

Dried basil/oregano

Water

1/2 tsp (3g) 2.5ml

1/2 cup (15g) 150ml

1 tbsp (5.64g) 15ml

1 clove

1/2

1 tbsp (21.4g) 15ml

1 tbsp (13.5g) 15ml

1 tsp (1.5g) 5ml

2 tbsp (30g) 30ml

For the salsa:

♡ Red cabbage chopped & steamed

♡ Celery stalk chopped

♡ Leek chopped

! Garlic cloves

1 cup

1/2 cup

1/2

2

For the cream cheese:

♡ Double cream

Sour cream

Lime juice

Chilli flakes

Salt

1/3 tub (101g) 94ml

1/3 tub (50.g) 50ml

1/2

a pinch

For the guacamole:

Avocados

Lemon or lime

Chilli flakes

Ground ginger spice

2

1/2

a pinch

1/2 tsp (1.3g) 2.5ml

Swapsies

🅥 Use a vegan alternative for:

Cheddar cheese, like Violife from Planet Organic.
The cream dip. You can use a sour cream replacement on its own, like Green Vie, or mix it with a double cream replacement, like Emlea V Cream, both from The Vegan Kind Supermarket.

We haven't tried these products yet, we will soon! But we love these positive impact brands and online distributors. If you get to it before us, we'd love to hear what you thought.

♡ I replaced onions with leeks, one of my favourite cookarounds.

! Garlic is a high FODMAP food. I don't react to it in small amounts but if you're not sure what you're reacting to, garlic and onions are well-known offenders. You can still use garlic-infused olive oil.

♡ I replaced tomatoes with cooked red cabbage because when cabbage is cooked it offers a similar soft texture to tomatoes and is surprisingly sweet. White cabbage is generally better tolerated than red but bestie and I find we can tolerate both when cooked.

♡ I used celery instead of peppers because it offers a distinct taste with the crunch of a pepper. The combination worked well!

♡ I used double cream and sour cream which have less than 1g lactose so we can tolerate it well.

Where to buy:

Method

First

THE SALAD DRESSING

Blend all ingredients together in a food processor (I use a NutriBullet).

Then

THE SALSA

Chop all ingredients into small pieces.
Bring a small pot to the boil with 1/2 cup water, turn the heat to low and add the red cabbage. Cover with a lid and cook for 8 minutes.
Allow the cabbage to cool down before mixing all ingredients.
Add 3 tbsp of the salad dressing.