No Time Flat Nuked Nachos With Salsa And Cheese Recipes

Steps:

• With a large spoon spread out the beans in a ring on a large microwave-safe dinner plate, leaving clear about 4 inches in the center of the plate. That's where you're going to pile the chips. Smear the sour cream and then the salsa over the beans. Sprinkle about half of the cheese and then the cilantro over everything. As you build up the layers, be sure to leave the space in the center of the plate empty.
• Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips. Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted. Use a pot holder to take the plate out of the oven; it will be hot. Dash with a couple pinches of chopped cilantro. Serve hot.

Steps:

• Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours).
• Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
• Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
• If desired you may add in the variations of you choice.
• Refrigerate for a minimum of 8-24 hours before serving.

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).