Courgette, jalapeño & feta nachos
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Courgette, jalapeño & feta nachos

By Lulu Grimes

We can’t resist these simple 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

Nutrition per serving

  • kcal 744
  • fat 56g
  • saturates 23g
  • carbs 38g
  • sugars 8g
  • fibre 8g
  • protein 19g
  • salt 2.1g

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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