Description
These lighter nachos offer a healthier twist on a classic snack by using homemade baked corn tortilla chips, mozzarella cheese, and half-fat crème fraîche. Topped with fresh guacamole, spiced refried beans, and vibrant tomato salsa, this dish keeps the bold flavors while reducing fat and salt content for a guilt-free indulgence.
Ingredients
Scale
Tortilla Chips
- 5 soft corn tortillas
- 1½ tsp rapeseed oil
- 1 jalapeño chili, deseeded, cut into thin strips
- 100g mozzarella, grated
Guacamole
- 2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
- 1 tbsp lime juice
- 2 spring onions, ends trimmed, finely chopped
- 2 tbsp chopped coriander
- Few drops Tabasco sauce
Refried Beans
- 400g can red kidney beans, drained and rinsed
- 1 garlic clove, crushed
- ¼ tsp mild or medium chilli powder
- ¼ tsp ground cumin
Salsa
- 4 tomatoes, seeds removed, finely chopped
- ¼ small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp lime juice
- 1 tsp rapeseed oil
Toppings
- 2 tbsp half-fat crème fraîche
- ½ small pack coriander leaves, chopped
Instructions
- Prepare the Oven and Tortilla Chips: Heat the oven to 190°C (170°C fan)/gas mark 5. Brush both sides of each tortilla with rapeseed oil, then cut each into 12 wedges. Spread the wedges evenly over two large baking sheets and bake for about 10 minutes or until they turn golden and crisp. Remove from the oven and set aside. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.
- Make the Guacamole: In a bowl, roughly mash the chopped avocados with a fork, leaving some texture. Stir in lime juice, finely chopped spring onions, coriander, Tabasco sauce, and season with salt and pepper. Set aside.
- Prepare the Refried Beans: Place the drained kidney beans in a bowl. Add crushed garlic, chili powder, and ground cumin. Roughly mash the beans with a fork and mix in about 2 tablespoons of water, just enough to create a rough mash consistency. Season to taste and set aside.
- Make the Salsa: Combine the finely chopped tomatoes, red onion, garlic, lime juice, and rapeseed oil in a bowl. Season with salt and pepper and set aside.
- Assemble the Nachos: Ten minutes before serving, scatter the baked tortilla chips over a large baking tray or ovenproof platter. Spoon the refried beans in small mounds over the chips, followed by spooning the salsa over them—using a slotted spoon if the salsa has been made ahead to avoid excess liquid that could soften the chips. Scatter the jalapeño strips and grated mozzarella evenly on top.
- Bake to Melt Cheese: Bake the assembled nachos in the preheated oven for 4-5 minutes, just long enough to melt the mozzarella and warm the dish through without over-browning the chips. Remove from the oven.
- Finish and Serve: Spoon dollops of half-fat crème fraîche over the nachos, sprinkle with chopped coriander, and serve the guacamole in one or two small dishes on the side for dipping. Serve immediately and enjoy.
Notes
- Making homemade tortilla chips by baking instead of frying reduces fat and saturated fat significantly.
- Using mozzarella cheese instead of cheddar and half-fat crème fraîche instead of soured cream lowers the overall fat content.
- Preparing your own refried beans helps control salt levels, making the dish healthier.
- Be cautious with Tabasco and jalapeño quantities if you prefer less heat in your nachos.
- Using a slotted spoon for salsa helps prevent tortilla chips from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: lighter nachos, healthy nachos, baked tortilla chips, guacamole, refried beans, Mexican snack, low fat snack, easy party food
