Nachos

Nachos

Serves 4
Points per serving 6
Freezing not recommended


180g tortilla chips or nachos

For the sauce:
1 teaspoon olive oil
1/2 small onion, chopped finely
1 chilli, de-seeded and chopped finely (I left this out)
1 garlic clove, crushed (I doubled this)
420g canned chopped tomatoes
2 tablespoons tomate puree
salt and freshly ground pepper

For the topping:
4 tomatoes, chopped (I left these out)
1 pepper, de-seeded and diced (I used green)
3 spring onions, chopped
1 large red chilli, de-seeded and chopped finely (I left this out)
1 tablespoon chopped fresh coriander (this really enhanced the flavour)
3 tablespoons Greek yogurt
60g low-fat vegetarian Cheddar Cheese grated


1. Preheat the grill to a moderate heat
2. To make the sauce, heat the oil and fry the onion for a few minutes until softened. Then add the chilli and garlic and cook for 1 minute. Stir in the canned tomatoes, tomato puree and seasoning. Remove from the heat and blend together in a food processor or blender until smooth. Return the sauce to the pan, bring to the boil and then simmer for 10-15 minutes or until very thick.
3. Arrange the chips around the base and the sides of a flameproof shallow serving dish. Spoon the tomato sauce into the centre.
4. To make the topping, mix together the tomatoes, pepper, spring onions, chilli and coriander. Spoon over the sauce. Place under the grill for a couple of minutes to heat the filling.
5. Then spread over the Greek yogurt and sprinkle over the cheese. Put back under the grill until the cheese is melted and bubbling.