Nachos is that kind of dish that "makes itself", so this has become a classic at our house. If you are making this dish as part of the weekly menu it is part of, you should use the salsa you made earlier in the week to make the mango salsa. If you haven't made it, I would recommend you make "Simple pico de gallo", which you can find here in Sulten.
- 150 g chickpeas
- 1 tbsp taco spice mix
- 3 handful tortilla chips
- 3 handful grated cheese
- 1/2 x mango
- 2 tbsp sour cream
- 1 handful parsley
- Rinse the chickpeas and add them to a frying pan with a little oil. Heat up and add taco seasoning and a little water. Cook until the water has absorbed and the spice has settled into the chickpeas.
- Layer tortilla chips, grated cheese and chickpeas on an ovenproof dish. Top with some cheese. Bake in the oven at 200 degrees celcius for about 15 minutes or until the chips and cheese are golden.
- Mince the mango and mix with a good portion of the salsa you made earlier in the week. Alternatively, you can make a quick salsa of fresh tomato, lime juice, a little onion, garlic, fresh parsley (or coriander if you have it) and salt and pepper. Mince everything and mix in a bowl or process in a food processor.
- Top nachos with mango salsa, sour cream and finely chopped parsley.