“Pandora’s Box” Fully Loaded Gourmet Nachos

Method

Toasted Tortilla Chips

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

Brush tortillas with oil, sprinkle with salt and cut the tortillas into quarters and then into eighths (a pizza cutter works really well). Scatter tortillas in a single layer on the baking sheet. Bake for 5-10 minutes 5 Minutes or until nicely crisp and slightly browned (keep watching as they tend to brown quickly).

Assemble Nachos

Place a layer of tortilla chips on parchment paper lined baking sheet.

Put a dab of your favourite salsa (maybe you'll make your own Pico de Gallo salsa, recipe follows) on each chip and top with other sliced/diced ingredients.

Cover all chips with half of the Feta cheese.

Prepare Meat Topping

In a frying pan, heat oil, add onion powder, garlic powder, chili powder, and cumin. Heat spices, but be careful not to overheat. Add the shredded meat and cook through thoroughly.

Now add the second layer of tortilla chips and place ingredients of your choice on top, then sprinkle the meat topping and sprinkle remaining cheese on top, season generously with black pepper and finish with jalapeno pepper slices (if you like them).

Increase oven temperature to 450 degrees F and bake the nachos for around 5 to 8 minutes 5 Minutes till the cheese is bubbling and the tips of the nachos have browned.

Remove from oven and cool just a minute. Your nachos are now ready!

Transfer onto a platter and serve nachos immediately with a variety of dips - you can try out sour cream, guacamole or salsa (DIY recipes follow).

ESCORT: Chunky Avocado Guacamole

Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.

Cut the avocados in half lengthwise. Run a knife around the pit, then twist the halves in opposite directions and pull the halves apart. Then firmly strike the pit with your chef's knife blade (the knife lodges a few millimetres into the pit), then gently twist the pit to dislodge it, then lift it out). Cut each half into large chunks. Add to tomato mixture and stir gently to combine.

Season the guacamole with lime-juice and salt, pepper and cumin.

ESCORT: Pico de Gallo/Salsa

In bowl, stir together tomatoes, onion, coriander, lime juice, jalapeño pepper and salt. Let stand for 30 minutes 30 Minutes. If you find that there's too much liquid, simply strain the salsa. Make-ahead: Cover and refrigerate for up to 12 hours.