Alive and Cooking

Flat Bread Nachos

Send to a friend send to a friend! print print recipe


8 flat bread
½ punnet cherry tomatoes, halved
1 tsp Always Fresh Minced Garlic
100g Always Fresh Piquillo peppers, shredded
1 long red chilli, finely sliced
1 long green chilli, finely sliced
200g grated cheese (mozzarella)
100ml guacamole
100ml sour cream
Extra Light Olive Oil Spray


1. Chop the flat bread into chip sized triangular pieces and place on an oven tray. Spray with oil, sprinkle paprika and place into a pre- heated oven at 200C for 3-4 minutes.

2. In a bowl, combine the piquillo, cherry tomatoes, chillies and garlic to form our salsa.

3. Start to build the nachos on an oven- proof dish. Place a layer of chips first, next sprinkle with cheese, then salsa. Repeat the layering until you are happy with the size of your nacho stack.

4. Slide under a hot grill until the cheese has melted. Serve with sour cream and guacamole.

Flat Bread Nachos