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Pea Guacamole with Mexican Nachos

Serves: 5 - Ready in: 15mins

Pea Guacamole with Mexican Nachos

Ingredients

  • 450g of Birds Eye frozen Peas
  • 1tbsp of olive oil
  • 1 medium red onion (finely chopped)
  • 1 garlic clove (crushed)
  • 6 mint leaves
  • 50ml of thick natural Greek Yoghurt
  • 2 small red chillies (halved, deseeded and finely chopped)
  • 1tsp of ground cumin
  • Few drops of tabasco sauce
  • Pepper
  • Family pack of nachos
  • 75–100g Monterey Jack or mature cheddar cheese (grated)

To Prepare

  • 1 Blanch the peas in boiling water for 1–2 minutes

  • 2 Heat the oil in a pan and sauté the onion and garlic for 2–3 minutes over a gentle heat or until just softened and become crisp in texture

  • 3 Blitz the onion, garlic, peas and mint in a food processor until coarsely blended or the desired consistency is achieved

  • 4 Stir in the yoghurt, chillies, cumin and tabasco and season to taste

  • 5 Chill well. Meanwhile, put the nachos onto a baking tray and sprinkle over the cheese

  • 6 Pop under a preheated grill for 2–3 minutes or until the cheese has melted and the nachos are warm

Top Tip

  • Instead of cooking the onion and garlic, stir them raw into the guacamole to give it that extra crunch.
    Serving suggestion:
    Try with taco chips, as a filling in pitta bread with iceberg lettuce or stuffed in a baked potato

At a glance nutrition

  • Approx per serving  
    Energy 90Kcal
    Fat 4.5g