Tuesday, 11 March 2014

Recipe | Capsicum Nachos

After a recent nachos gorge session I figured there must be a more healthy way to enjoy the Mexican cuisine classic. I've seen recipes around the internet using mini capsicums in a similar way but none using my favourite ingredients and truly utilising the capsicum as a corn chip replacement. I know that Jess' favourite food is capsicum so when she came over for a chilled out girls night I knew it was the time to try this recipe (she's also very handy in the kitchen). 

Serves 4 - 5
2 packets of miniature capsicums, halved and deseeded

3 tomatoes, diced
cucumber, diced
small red onion, diced
400g tin corn kernels 
1 green capsicum, diced
1 lemon, juiced
1 lime, juiced

400g tin Old El Paso Mexe-Beans
bottle of Old El Paso Think n Chunky Medium Salsa
sour cream
guacamole (1 ripe avocado, 1tbsp sour cream, salt and pepper smashed together)
2 cups tasty cheese, grated

Preheat oven to 200°C. 

On a baking tray lined with wax proof paper arrange the capsicum halves so that they're quite bunched together with the open side facing upwards. Place in oven for 10 minutes then remove. 

Meanwhile, in a large mixing bowl, mix red onion, tomatoes, cucumber, corn, green capsicum, lemon and lime juice. 

Spoon Mexe-Beans and the Medium Salsa evenly on top of the partially cooked capsicums. Next, sprinkle over a thin later of cheese. Spoon the diced vegetable salsa on top. You may end up with excess salsa; this can be stored in the fridge for use at a later date. Cover your nachos with the remaining cheese and place in the oven for 20 - 25 minutes or until cheese is melted and starting to become golden.

Once cooked, serve with sour cream and guacamole.  

Enjoy your healthier nachos!
Erin xx

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