Settle in for the night with a big bowl of v2 nachos - these layers of smokey chili, melted cheese, and creamy avocado topped with a medley of pickled veg, spicy jalapeños and fresh herbs will have you fighting over the very last corn chip!
2 cups v2 Chilli con Carne Mix
½ red onion thinly sliced
1 tablespoon caster sugar
¼ cup vinegar
200g plain corn chips
100g grated mozzarella
1 avocado, diced
1 jar pickled jalapeños
Cherry tomatoes, halved
Preheat oven to 180°C (160°C fan forced)
Blanche sliced red onion for 1 minute in boiling water. Drain and refresh under cold water. Combine caster sugar, vinegar and salt in a small bowl and toss blanched onion. Leave to pickle for 15 minutes.
Place corn chips on a tray lined with baking paper. Top with half of the grated mozzarella. Spread the chili con carne mix all over the corn chips and top with remaining mozzarella. Bake in the oven until all the cheese has melted.
Serve with pickled onion, jalapeños, diced avocado, cherry tomatoes, coriander, sour cream and lime wedges.
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