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Pea Guacamole with Mexican Nachos

Pea guacamole with Mexican nachos
Preparation time
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Cooking time
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These nachos are a great crowd-pleaser, perfect for sharing with friends
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Preparation time
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Cooking time

Ingredients

  • 450 g Birds Eye Peas
    Birds Eye Garden peas 800g
  • 1 tablespoon olive oil
  • 1 medium red onion (finely chopped)
  • 1 clove garlic (crushed)
  • 6 mint leaves
  • 50 ml thick natural Greek yoghurt
  • 2 small red chillies (halved, deseeded and finely chopped)
  • 1 tablespoon ground cumin
  • Few drops of tabasco sauce
  • salt
  • freshly ground black pepper
  • 1 family pack of nachos
  • 75–100 g Monterey Jack or mature Cheddar cheese (grated)

Method

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

Try with taco chips, as a filling in pitta bread with iceberg lettuce or stuffed in a baked potato.

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