This is such an easy dish to make and only takes 5 minutes to prepare and about 10 minutes to cook, because of this it’s a perfect snack to make when you have friends round.
For the guacamole
2 ripe avocados
Small handful of fresh coriander chopped
1 tsp of ground cumin
Juice of one lime
1/2 tsp chilli flakes
5 spring onions sliced
8 cherry tomatoes
1-2 dashes of green tabasco
For the Tortilla Bake
200g of plain tortilla chips
1 red chilli sliced
6-10 slices jalapenos from a jar
Sour cream and salsa
This is best made fresh as the guacamole will start to go brown if you’ve leave it out for a while. Set the oven to 180°C and empty half the tortilla chips into an oven proof dish. Sprinkle half the grated cheese on the top followed by half the slices of red chilli and jalapinos. Empty the rest of the chips into the dish and the rest of the cheese and chilli slices. I put the cheese and chillies in two layers so more of the tortillas get covered in the cheese (that is the best bit by the way). Bake in the pre-heated oven for 10 minutes.
Top tip: I used mature cheddar but mozzarella, gorgonzola, mild cheddar or a combination would work, so experiment.
While the tortillas are baking it’s time to make the guacamole. In a large bowl add the avocado flesh and using a fork mash to the consistency of your liking. I quite like the large chunks of avocado in my guacamole so I only mash it up a little, just make sure there are no large pieces left. You could use a hand blender at the stage if you like it very smooth. To the bowl add the chopped coriander, cumin, spring onions, lime juice and crushed chillies and mix gently. Season with some salt and pepper. Finally add a dash of the green tabasco or two if you like the guacamole hotter. I use the green tabasco instead of red as it’s milder than the red one but has a really good flavour. Serve with sour cream, salsa and if it’s a celebration tequila.