Pea Guacamole with Mexican Nachos

Preparation time
'
Cooking time
'
Difficulty Level
Pea Guacamole with Mexican Nachos

These nachos are a great crowd-pleaser, perfect for sharing with friends
Preparation time
'
Cooking time
'
Difficulty Level

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.

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
90
4,5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.