How to make nachos – recipe | Felicity Cloake's Masterclass

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How to make nachos – recipe | Felicity Cloake's Masterclass
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The definitive guide to making this moreish Mexican sharing plate

, or use your own favourite version. Equally, nachos are a dish one tends to want as soon as possible, so I’ve used cooked beans; if you prefer dried, you’ll need 250g of them, soaked, and to increase both the cooking time and the liquid content.Boil the kettle. Remove the stalks and seeds from the dried chillies , then toast in a hot, dry frying pan, turning regularly, until fragrant.

The chilli can be prepared up to this stage up to a couple of days in advance, if necessary; and, anyway, such things always taste better after they’ve been given a chance to mellow.Once you’re ready to cook, heat the oven to 200C /390F/gas 6. To make the salsa, finely chop the tomatoes and chilli and thinly slice the spring onion. Roughly chop the coriander, then put everything in a bowl, add the lime juice, season and stir.

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How to make nachos – recipe | Felicity Cloake's MasterclassHow to make nachos – recipe | Felicity Cloake's MasterclassThe definitive guide to making this moreish Mexican sharing plate
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