When we first made these, we couldn’t believe how easy and tasty they were.

They are also a lot lower in calories than the normal nacho’s as we use low -fat cheddar cheese. And by not adding sour cream and guacamole means there are no hidden calories. You can add those later if you really want to.

When you buy the tortilla chips for this recipe it seems to work best with the cheap basic supermarket tortilla chips I’ve tried it with the more expensive ones and it does not work as well.

Serves 4 -6

2 x 200g bags of lightly salted tortilla chips

400g tin of chopped tomatoes in juice

Bunch of spring onions, cleaned trimmed and chopped

100g low-fat mature cheddar cheese, grated

20g of jarred sliced jalapeno peppers (depending on your taste)

Method

Preheat the oven to 200c, gas 6, 400f

Tip the tortilla chips into an oven proof serving dish, top with the chopped tomatoes and juice, spring onions and jalapeno pepper slices and sprinkle over the grated cheese.

Place in the pre-heated oven for 20 minutes until crispy and the cheese is melted and golden brown.

If you wish to serve with sour cream, tomato salsa and guacamole then go ahead and enjoy.