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Serves 4-6 / Prep Time: 30 mins / Cook Time: 50 mins

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Serving Suggestion

  • Add more chilli powder to increase the heat!

Top Tip

A creative way to make low protein nachos with chilli. This recipe is exchange free and great for those on a PKU diet. Specially developed by Celebrity Chef, Simon Rimmer.

Ingredients

Nachos

  • 2 sweet potatoes – sliced thinly
  • Oil to deep fry
  • 1 tsp sea salt
  • 1 tsp smoked paprika

Chilli

  • 2 onions – chopped
  • 2 cloves garlic – chopped
  • 2 red chillies – chopped
  • 3 red peppers – chopped
  • 3 green peppers – chopped
  • 700g assorted mushrooms – halved (a combination of shitake, chestnut and button should do the trick!)
  • 150g tomato puree
  • 1 tbsp cumin
  • 5g cocoa powder
  • 2 x 400g tins chopped tomatoes
  • 2 aubergines – chopped and griddled
  • 250ml strong vegetable stock
  • 1 head of celery – chopped
  • 50ml vegetable oil to fry
  • 1 tsp salt

Guacamole

  • 2 avocados – chopped
  • 1 plum tomato – finely chopped
  • ¼ red onion – chopped
  • Half bunch of coriander – chopped
  • 1 chilli – finely chopped
  • Juice of 3 limes
  • Salt and pepper

Method

  1. To make the chilli, cook the onion, pepper, chilli, celery and garlic over a gentle heat until soft.
  2. Add the mushrooms and cook for 5 – 8 mins, spoon in the tomato puree and cook for a further 10 mins.
  3. Add the tinned tomatoes, spices, cocoa and stock then bring to the boil, cook for a final 20 mins.
  4. Finally add the aubergines and season.
  5. To make the ‘nachos’, gently place the thinly cut sweet potato in the oil at 180°c and deep fry for 3 minutes, or until nachos begin to brown.
  6. Remove using a perforated draining spoon and place on paper towel to soak up any excess oil.
  7. Toss in salt and paprika.
  8. To make the guacamole, mix the onion, chilli, tomatoes, salt and pepper.
  9. Place the avocados in a bowl.
  10. Squeeze the lime over the chopped avocados, then mix well with the rest of the guacamole ingredients and season to taste.
  11. To serve, sit the ‘nachos’ in a large bowl, spoon over the chilli and top with the guacamole. Sprinkle with coriander to finish.

Remember

5g cocoa powder= 1 exchange. Avocado is on the NSPKU once a day fruit list. Just one handful is permitted per day. A serving is a child's hand for a child and an adult's hand for an adult.

Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check permitted foods.

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