Ingredients

The following ingredients have 4 Servings
  • 4 tbsp unsalted butter
  • 400 g mushrooms, sliced. I used a mixture of chestnut and white closed cup mushrooms
  • 1/4 tsp each of salt and ground black pepper
  • 2 cloves garlic (peeled and minced)
  • 1 red chilli pepper - chopped finely (I use Fresno or Seranade varieties - mild-to-medium chillies)
  • 1 green chilli pepper - chopped finely (I use Fresno or Seranade varieties - mild-to-medium chillies)
  • 1 large bag original flavour nachos (check for gluten free if required)
  • 170 g crumbly white cheese such as Lancashire or Cheshire - if you can't get hold of a crumbly UK cheese, then feta works well too.
  • Small bunch coriander/cilantro (roughly torn)

Instruction

  • Heat the butter in a large frying pan on a medium heat until just bubbling, then add the mushrooms to the pan in a single layer. Turn the heat up to medium-high and fry for 6-8 minutes, turning once or twice until they start to turn golden (you may need to do in two batches if your pan isn't big enough to fit them in a single layer). Add the salt, pepper, garlic and chillies and cook, whilst moving around the pan for a further two minutes. Turn off the heat.
  • Layer the nachos on a large serving plate and top with garlic-chilli-mushrooms.
  • Crumble up the Lancashire cheese and sprinkle on top along with the fresh coriander. Serve straight away.