We can’t say no to nachos! Instead of grated cheese, try Pilgrims Choice Cheddar Crumbles. The perfect partner to new lime & black pepper tortillas from Kettle Chips.

 

SERVES 4

PREP 20 MINS

COOK 15-30 MINS

 

1 avocado, quartered and sliced

1 red pepper, cut into thick slices

1 aubergine, sliced lengthways

1 courgette, sliced lengthways

1 corn on the cob

2 garlic cloves, crushed

3tbsp olive oil

150g tortillas, we used Kettle Chips lime & black pepper

150g mature Cheddar cheese crumbles

6tbsp ranch dressing

 

1. Heat a barbecue or oven to 220C, Gas 7. Put the avocado, pepper, aubergine, courgette and corn on the cob into a roasting tin. Season and scatter over the garlic. Drizzle with olive oil.

2. Cook for 10-15 mins on the barbecue or roast for 30 mins.

3. Tip tortillas into an ovenproof dish, sprinkle with cheese. Bake for 5 mins, until cheese melts.

4. Using a sharp knife, carefully slice off the corn kernels.

5. Top the nachos with roasted vegetables and drizzle over the dressing to serve.

 

Per serving: 626 cals, 48g fat (14g saturated), 30g carbs