Light Dishes, Recipe, Snacks, Vegetarian
Comments 3

Nachos with manchego, yoghurt & avocado and cherry tomato salsa

Last night was one of those nights where I just wanted nachos. Nothing else would do. I got home quite late and wasn’t up for making a big complicated dish. I also wanted something light to eat. So, nachos it was!

Lactose intolerance adds a bit of a complication for this dish. I can’t use sour cream and I can’t use cows milk cheese like cheddar. So, I substitute manchego, a sheep milks cheese from Spain, available in alot of shops now e.g. the tesco finest range & waitrose; and buffalo yogurt which I get from the one of the london farmers markets*. You could also use sheep yoghurt which is widely available. The buffalo yoghurt is preferable but not essential as it has a nice sour texture which mimics sour cream.

If you’re not lactose intolerant, you could use any nice cheese you like, cheddar is popular or monterey jack in the US and sour cream or creme fraiche.

Ingredients:

Salsa:

200g cherry tomatoes, quartered (I used yellow santa plum tomatoes but any will do)
1 large avocado, peeled and diced
1 clove garlic, finely chopped
3 spring onions finely chopped
Juice of one lemon
handful of fresh chopped coriander
one green finger chilli, chopped (doesn’t have to be this type of chilli, can be any, fresh jalapeno works really well too)
salt & freshly ground pepper

Other:

Manchego cheese or other suitable cheese – a couple of handfuls, grated
Buffalo yogurt or sour cream/creme fraiche – one small tub
Plain tortilla chips

Method:

Combine all of the ingredients for the salsa and add the juice of the lemon to taste. Season with salt and freshly ground pepper.

Spread some tortilla chips evenly on plate and spread some of the grated cheese over. Place the plate under a hot grill until the cheese is melted.

Remove from the grill and put spoonfils of yoghurt and salsa on top of the chips & cheese. I always put a little more salsa but it’s up to you – you might prefer the yoghurt/sour cream.

Serve.

The salsa will keep for a few days in the fridge, although it never lasts that long in mine!

*If you are interested in the buffalo yoghurt and where to get it, it is produced by the Alham Wood Farm in Somerset. They produce a wide range of buffalo products, from fresh buffalo milk to buffalo manchego & creme fraiche. I buy it at the London Farmers Markets. Their website is under construction but it looks like they will have an online store in the future.

This entry was posted in: Light Dishes, Recipe, Snacks, Vegetarian

by

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

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