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Courgette, jalapeño & feta nachos New-recipe-icon

We can't resist these simple spring nachos with courgette, punchy feta cheese and spicy jalapeño. They make a great sharing snack for a relaxed gathering

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 744
  • Carbohydrates 38
  • Saturated Fat 23
  • Sugar 8
  • Protein 19
  • Fat 56
  • Fibre 8
  • Salt 2.1

Nutrition per serving

  • Calories 744
  • Carbohydrates 38
  • Saturated Fat 23
  • Sugar 8
  • Protein 19
  • Fat 56
  • Fibre 8
  • Salt 2.1

Ingredients

  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 2 jalapeno chillies, finely sliced
  • 2 courgettes, finely chopped
  • 1 tsp sweet smoked paprika
  • 2 small Little Gem lettuces, chopped
  • 1 small pack coriander, chopped
  • 150ml double cream
  • 200g feta, chopped
  • 1 bag plain tortilla chips
  • 50g pumpkin seeds

Method

  1. Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.

  2. Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.

  3. Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.

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