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Parusha Naidoo’s “gut-healing” guacamole

Avocado recipes

Parusha Naidoo’s “gut-healing” guacamole

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Biscuit recipes

The seedbar to end all seedbars

50 minutes, plus 45 minutes' chilling time

Mexican cheese dip with roast chilli and chorizo

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

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Nana’s oat crunchies

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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Trout blinis

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Trout blinis

20 minutes

Chicken liver pâté

Chicken recipes

Chicken liver pâté

15 minutes

Cheesy chicken quesadillas

Cheese recipes

Cheesy chicken quesadillas

20 minutes

Rainbow Ricotta cakes with chipotle bacon

Bacon recipes

Rainbow Ricotta cakes with chipotle bacon

20 minutes

Bacon-and-

Avocado recipes

Bacon-and-“broccomole” dip

10 minutes

Double-corn nachos

Corn recipes

Double-corn nachos

5 minutes

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Double-corn nachos

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 250 g packet nachos
1 avocado
4 jalapeños, halved
1 x 420 g can cream-style sweetcorn
1 x 200 g can Woolworths fresh cheese sauce
90 g Woolworths pickled red onion topper
100 g cherry tomatoes, halved
100 g mozzarella, finely grated

Method

Preheat the grill.
Place the nachos onto a tray and top with the remaining ingredients. Grill until golden.

Did you know? Ignacio “Nacho” Anaya made the very first nachos in Mexico in 1943 for a group of hungry women. The wives of US soldiers were in the town of Piedras Negras on a shopping trip and arrived at his restaurant after closing time. All Ignacio had left were tortillas, cheese and jalapeños – and so the Tex-Mex snack we know and love was born. Good man!

Discover more Mexican-inspired recipes here.