Chipotle mushroom nachos
4 medium, wholemeal
Calorie controlled cooking spray
1 medium, thinly sliced
1 medium, deseeded and cut into 2cm pieces
275 g, thickly sliced
1 can(s), large
0% fat natural Greek yogurt
Half Fat Cheddar Cheese
50 g, grated
1 tablespoon(s), roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the wraps into tortilla chip-sized triangles and spread out on 2 baking sheets. Mist with cooking spray and season well. Bake in the oven for 7-8 minutes or until crisp and browned at the edges, then set aside.
- Meanwhile, mist a large pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes, stirring, until soft and just starting to colour. Add the pepper and mushrooms, and cook for a further 5 minutes, until they start to soften.
- Strain the tomatoes and set aside the juice. In a small jug, stir the tomatoes, chipotle paste and yogurt together, then pour over the veg mixture and simmer for 5 minutes, uncovered, until the sauce is slightly reduced. If it gets too dry, add a splash of the reserved tomato juice. Season well.
- Preheat the grill to medium. Put the tortilla chips in an ovenproof serving dish and top with the mushroom chilli. Sprinkle over the grated cheese, then put under the grill until melted and bubbling. Sprinkle over the chopped coriander to serve.