Recipe: Nachos with Haggis and Guacamole

Who doesn't love nachos? They're great as a snack or finger food at parties.

We had some leftover haggis from our Burn's Night dinner... and we thought it would be brilliant with nachos. Indeed, it worked perfectly well, since nachos usually contains minced meat. So, if you don't have haggis but would like to try this recipe, simply replace with minced meat (ideally beef or lamb).

Nachos with haggis and guacamole

Nachos with a Scottish twist ;)

Check out the short recipe video on our YouTube channel!

Nachos with Haggis and Guacamole
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4 as snack


Ingredients
1 pack (170g) tortilla chips
150g haggis (about 1/3 pack)
1 onion, finely chopped
1 tbsp olive oil
1 ripe avocado
4-5 cherry tomatoes, chopped
1 tsp lime juice
1 tbsp jalapeno chilli rounds (or pickled green chilies)
Salt and freshly ground black pepper
150g melting cheese (Cheddar/Mozzarella)


1. Cut open the avocados, remove the stones and scoop out the flesh into a bowl. Add the lime juice and roughly mash the flesh with a fork. Season with salt. Fold in 3/4 of the chopped cherry tomatoes and about 1 tsp of chopped onion.

2. In a wok or frying pan, heat the oil. Add the onions and saute for 1 1/2 minutes, until softened. Add the haggis and break up using your spatula. Saute for about 4-5 minutes, until heated through.

3. Arrange tortilla chips in a tray and sprinkle generously with cheese. Using a blowtorch, melt the cheese. Alternatively, you can place it under a hot grill for 1-2 minutes, until cheese has melted.

4. Spoon haggis and guacamole over tortilla chips. Add remaining cherry tomatoes and jalapeno. Serve immediately.

Note:
1. If you would like to have more guacamole, double the avocado, lime juice and cherry tomato amounts.
2. If using minced meat instead of haggis, please cook for at least 10-15 minutes and add 1/2 cup beef stock for flavour.
3. We used Simon Howie's Original Haggis.

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