Nacho Naughtiness!

I’m putting this out there; I know this isn't healthy. But there are days (like today) when all you need is a solid load of fat and calories.

At our student pub there is a fantastically greasy version of this which leaves you feeling a lot queasier than when you started (especially on a hangover).

This (slightly) healthier, homemade option hits the spot perfectly and is easier and quicker to make than having to walk all the way to get to campus.

All you need is a large baking tray and your average oven so there can be no excuses of not having the right equipment.

We made our own guacamole as we had some very ripe avocados to get rid of, but you are equally welcome to be lazy and buy a store bought version. My housemate Naomi was in charge of the actual making of it today and, as hers was just as good as mine (if not better), I’ve included both of our recipes for it.

Ingredients

1-2 large packs of tortilla chips (depending on if/how many your sharing with)

1 pot sour cream or dip

1 pot salsa

A handful of jalapeno peppers (optional)

1 large block of cheddar

For Naomi’s guacamole:

2 avocados

(The juice of) 1 lime

Handful of cherry tomatoes

Decent seasoning of salt and pepper

For Claire’s guacamole

2 avocados

2-3 tbsp of sweet chilli sauce (add acc. to how spicy you want it)

2 large tomatoes

Decent seasoning of salt and pepper

Such colour #spottheshoe

Recipe

•  Line your baking tray with foil and scatter your tortilla chips so there is an even covering over it.
• Dollop on your salsa generously over the chips, remember even distribution is key for optimum results.
•  Grate as much cheese as you feel suits your current state of hangover (we used a good 300g)
• Bung that all in the oven (it should only take 5 mins) and get on making your chosen guacamole.
•  For both recipes: first, halve the avocados, remove their stones and get a largish spoon to relieve the fruit of its skin. You may have to peel off the skin yourself if it is too unripe to be removed with a spoon.
•  The key is to use the ripest avos you can find for easier mashing. Naomi recommends whisking it but if the avo is too hard for this use a fork to mash it all up.
• For Naomi’s recipe immediately add the lime juice to stop the guacamole from browning too much (I leave the stones in the mixture when not mixing as this has the same effect).
• Then chop up your tomatoes as small as possible (no-one likes a chunky guacamole) and wack them in with the avos
•  For both recipes season well with salt and pepper and stir all the ingredients together.
• You should be checking your nachos in the oven frequently whilst this is happening; they will be done once all the cheese is well melted.
• Again, dollop on your guacamole and sour cream all over the nachos. Feel free to add more cheese if the current levels of fat and carbs are not to your liking.
• Et voila! Perfect hangover cure! You can thank me afterwards.

So proud of our creation

Tip of the day: Our new fave snack is a frozen banana. Peel, chop up, and wack it in a bowl in the freezer. It should be done in a couple of hours and tastes like a mini sorbet. Delicious and nutritious!

Complimentary tune: All About That Bass - Meghan Trainor I know it's American. I know its annoying, but it's so damn catchy and the only thing that's playing in our house at the moment.

---C