Epic Loaded Nachos

How to Do It

Chilli

1. 1Deseed and finely dice the peppers. Peel and grate the carrot. Peel, grate and squeeze the water out of the courgette.
2. 2Deseed and finely dice the peppers. Peel and grate the carrot. Peel, grate and squeeze the water out of the courgette.
   
3. 3Add in the raw quinoa & spices - cumin, coriander, smoked paprika, onion & garlic powder and cook out the spices for 1 minute.
   
4. 4Add in the passata & water, get it bubbling and then turn down to a simmer for a minimum of 30mins. If possible simmer for up to 2 hours, adding a little water if its starts to stick.
   
5. 5While the chilli is simmering - make the sour cream and onion dip and the guacamole.
   
6. 6

Guacamole

1. 1Cut the avocado in half, pop out the spoon - scoop out the flesh.
   Mash together the flesh with the mayo and lime juice and season.
   

Sour Cream & Onion Dip

1. 1This is so simple - just combine all the ingredients , mix and chill.
   

Serving Time

1. 1 Pour the Turkey chilli mix into a large heatproof bowl, sprinkle with cheese and pop under the grill until melty & bubbly.
   Carefully remove using oven gloves . Arrange the nachos all round the edges, top with guacamole and drizzle over the sour cream and onion dip.
   To garnish: For the grown ups top with coriander , wedges of lime and jalapeños. For the kids, don’t even dream of it - green stuff - yuck!