This recipe is not only paradise for nacho lovers in quest of something that transcends the standard, but is superb from July-September when peaches are in season. Meaning not only good taste, but cheaper price wise compared to the rest of the year. Often fresh peaches are only available in punnets, so as a tip you can use the remaining ones to make a drink such as a smoothie or perhaps more suitably for the average student predilection – a cocktail! Salsa provides a refreshing accompaniment for humid summer days. Even though it may be autumn now, peaches blissfully compliment blue cheese.
Serves 1 as a main meal or appetizer for 2
100g tortilla chips
150g strong blue cheese, crumbled
For the peach salsa:
½ red onion, diced
1 red chilli, finely chopped (optional)
2 peaches (or nectarines)
1 tomato, seeds removed and diced
3 tbsp lime juice
1 tbsp fresh mint, chopped or 1 tsp dried mint
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Cut an X at the bottom of each peach. Submerge them in a bowl of boiling water for 10 minutes, or until the skins start to loosen. Then place in cold water for a few seconds so that they are cool enough to handle. Peel the skin off both peaches, cut them in half, remove the stones and dice.
3. Mix the chopped peaches in a bowl with the rest of the salsa ingredients. If it’s watery, I recommend placing in a sieve before serving, as the last thing you need is soggy nachos!
4. Place a thin layer of the tortilla chips onto a baking tray lined with foil. Sprinkle over half of the blue cheese. Repeat this process with the rest of the tortilla chips and blue cheese.
5. Place the baking tray in the oven for 5 minutes or until the cheese melts. Then serve with the salsa and indulge!
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