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Archive for August 30th, 2010

We inherited most of a bag of nacho tortilla chips that were left over after a party and I managed to persuade the family to let me make this rather than just finish them up.  Just a few days before I had seen versions of this recipe in two different places but as we don’t normally buy crisps it was an ingredient I did not have. 

There were two sources for this recipe, both from Sainsbury’s supermarket.  The first is the Summer 2010 leaflet titled ‘Try something new’, the recipe was called Cheesy Nachos.  The second source was from a free instore recipe card, which adds beans to the mixture.  One recipe used salsa dip, which is available from the supermarket, but the other had instructions for a sauce.  My own basic Simple Tomato Sauce could be substituted or alternatively it would be a good way to use home made Tomato Relish.  Chilli powder or sauce can be added if not already in the sauce or relish used or this could be replaced with another spice such as cumin.  No need to buy expensive branded tortilla chips, the supermarket own brand ones are just as good.  Once cooked the top layer of chips are mostly crunchy, but the lower layers are less so.  Do not make this dish too long in advance as the tortilla chips will lose their crispness.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Cheese & Tomato Tortilla Bake
(Serves 4)

1 bag plain flavoured Tortilla chips/Nachos (about 100g/3½ozs)
1 125g ball Mozzarella cheese
2-3 chopped spring onions or ½ red onion
1 x 400g tin cannellini/red kidney/black eye beans or chick peas – optional
100g/3½ozs Salsa dip (approximate amount)
   or
100g/3½ozs Tomato Relish (approximate amount)
   or
1 portion Simple Tomato Sauce (approximate amount)
Chilli & or cumin powder or chilli sauce, unless relish/sauce already spiced, to taste

1.  Heat the oven to 200oC/Fan 180oC/400oF/Gas 6

2.  Finely chop the spring onions or red onion.

3.  Cut or tear the mozzarella ball into pieces.

4.   Reserving 6 unbroken tortilla triangles for the top of the dish, start to layer the Tortilla Bake nto an ovenproof serving dish.  Cover the bottom of the dish with about ⅓ tortilla chips and follow  with ½ beans (if using), ½ tomato sauce, ½ onions and ½ cheese.  Repeat (⅓ chips and remaining beans (if using), tomato sauce, onions and cheese). Finish with the remaining ⅓ chips placing the 6 reserved chips on top.

5.  Bake uncovered for 10minutes in the centre of the preheated oven.

6.  Serve warm as an accompaniment to a light supper, as part of a buffet or even as a starter.  Best eaten warm but could be served cold at a buffet as long as not made too far in advance.  It will be less crisp if cold.

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