I’m stealing this recipe – well, in actual fact, it’s a combination of two recipes from both myself and The Body Coach himself. Joe Wicks’, a little while back, did a demonstration on the TV show ‘This Morning’ which caught my eye. Joe introduced me to healthy snacks easily made at home – amongst the snacks were imitation Dorito’s. Tortilla wraps cut into triangles which are then seasoned and baked in the oven, genius!
I thought that I would take this idea one step further and turn it into a treat that I love to munch on while i’m chilling out watching sport on telly – Nacho’s. Ordinarily I would whack a ton of cheese, barbecue sauce or salsa and some guacamole onto full-fat tortilla chips until bubbling and golden. Delicious as it is, I’m trying to cut down on calories and lead a healthier life – so here’s where Joe’s method comes into play.
Here’s what you’ll need for two people:
4 Mini Tortilla Wraps (Large ones don’t work as well)
1 tbsp Smoked Paprika
1 tbsp Olive oil, plus a little extra for greasing
1 Avocado, flesh only
40g Mozzarella, grated (around a decent handful per person)
2 tbsp Salsa, ready made or from your favourite recipe
Preheat your oven to 170C. Start making the chips by layering the tortilla wraps on top of each other and slice them in the same way you would slice up a pizza – you should end up with eight triangles per wrap. Place the triangles on a tray or into a bowl and brush them all over with the olive oil.
Shake on the smoked paprika and a little salt. Toss the triangles on the tray or in the bowl until the seasoning is evenly distributed on each chip. Lay the triangles onto a lightly greased or non-stick baking tray (you may need to do this in two batches) and bake in the oven for 6-7 minutes or until the chips are crisp and firm in texture. Place onto a plate, or cake rack, to cool completely.
To turn these into nacho’s, increase the oven temperature to 200C and lightly grease a baking dish with a little olive oil. In a small bowl, mash the avocado along with the juice of a lime and a pinch of salt. Add the chips to the dish and top with the avocado guacamole, the salsa and scatter over the mozzarella.
Bake this in the oven for 10 minutes or until the cheese has melted. There you have it – Nacho’s from scratch in barely half an hour!
They taste superb and the really good thing about these Nacho’s is that you can vary them up to your taste – try different seasonings on the chips such as chipotle, jerk or cumin. You could go full on chilli nacho’s by pouring over a sauce made from low-fat beef mince, chillies, tomatoes and spices. It’s so versatile.
I will definitely do these again and I hope you will give them a try – excellent guilt-free food that everyone can enjoy.