Christmas nachos

Contains pork – recipe is for non-Muslims/non-pork eaters.

Try this clever way to use up your Christmas leftovers, including the remnants of your cheeseboard. Best enjoyed with a Boxing Day movie

Prep:15 mins
Cook:35 mins

Serves 6
Easy

Nutrition per serving

kcal 526
fat 31g
saturates 11g
carbs 31g
sugars 0g
fibre 3g
protein 28g
salt 2.3g

Ingredients

1 red onion, halved and thinly sliced
1 lime, juiced
pinch of sugar
4 sausages
6 rashers streaky bacon
200g tortilla chips
200g cooked chicken or turkey, chopped
100g cranberry sauce
150g melty cheese, use anything from the cheeseboard such as cheddar, brie, red leicester or stilton
1 tsp olive oil
small bunch of sage, leaves picked

Method

Mix the onion, lime juice, sugar and a generous pinch of salt in a small bowl. Set aside.
Heat the grill to medium-high and line a large baking tray with foil. Squeeze the sausagemeat from its skin and roll into small meatballs, you should get 5-6 per sausage. Arrange over the tray and grill for 8-10 mins, turning halfway through cooking, until browned and cooked through. Tip into a dish and set aside.
Arrange the bacon on the same baking tray and grill until crisp, about 5 mins on each side. Remove to a plate and leave to cool. Turn off the grill and set the oven to 200C/180C fan/gas 6.
Pour away any juice or fat from the tray, but don’t worry about washing it. Spread half the tortilla chips over the tray. Top with half the sausage balls, half the turkey, a few blobs of cranberry sauce and half the cheese. Scatter the rest of the tortilla chips, sausage, turkey, sauce and cheese on top then bake for 15 mins, until the cheese has melted.
Meanwhile, heat the oil in a pan over a medium-high heat and fry the sage leaves until crisp. Serve the nachos scattered with the pickled red onions, fried sage leaves and crumbled crispy bacon.

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