Tortilla Nachos & Crab Cheese Fondue

Making your own tortilla nachos could not be easier and take less than 6 minutes to do. I make them absolutely all of the time. If I fancy a few snacks, I make these and they go with every topping possible but for this recipe, I serve them with a delicious crab cheese fondue.

I am a big believer in supporting your fishmonger and local fisheries so if you’re looking for somewhere new to shop, take a look at my favourite seafood site, Seafood by Sykes. I also have a discount for 15% off their site - THP15 if you are interested (aff link).

So get your pals round in the garden, pour out some of your favourite drinks and enjoy.

Ingredients for Tortilla Nachos

• 1-2 packs of small tortilla wraps

• Seasoning of choice (I use a dash of cracked black pepper, onion salt and a pinch of garlic powder)

• Some Coriander

• Sliced red chilli

• 4 tbsp vegetable oil

• Fresh tomatoes

Method

1. Turn your oven to 180c to preheat.

2. Cut your tortilla wraps into four squares and place on a baking tray covered with parchment.

3. In a small bowl, mix your oil and your seasoning and use a pastry brush to coat each side before baking in the oven for 5-6 minutes until golden brown.

4. Leave them to fully cool down before eating as they will harden up like crisps.

5. Cover with your fresh tomatoes, chilli and coriander and dip into your cheesy crab fondue

Ingredients for Crab Cheese Fondue

• 4-5 tbsp Bluefish swimming crab meat (sustainable)

• 150g extra mature cheddar

• 50g grated emmantal

• 600ml vegetable stock (I use a stock cube plus 1 tbsp vecon stock)

• 60ml white wine

• 5 tbsp soya cream (alpro)

• 4 tbsp plant based butter (2 for the sauce, and 2 for the roux)

• Dill (as little or as much as you like)

• 1 quarter fennel (chopped)

• 1 large shallot (diced)

• 1 tbsp plain flour

• 1 tbsp garlic puree

• 1 tsp mustard

• 100ml oat milk

• 1 tbsp capers

Method

1. First of all, add in your diced fennel, shallot onion, stock cube, capers, vecon stock, garlic, a dash of white wine, boiling water, chopped dill and some seasoning and stir through. Bring to a boil and then simmer for 5 minutes until it has started to reduce before adding your crab.

1. Take off of the heat, add in your butter and cream, stir and leave whilst you make your roux.

2. To make your roux, melt your butter in a pan and once melted add in your mustard and then your flour and stir until a paste has formed. At this point, add your milk gradually. Keep stirring until thick and creamy and then stir in your cheese until melted.

3. Now add in 150ml of your stock sauce to your roux and stir through. Keep the remaining stock (which will still have crab in it) for another recipe (or for more fondue).

4. Pour into a large ramekin and sprinkle with more cheese and bake in the oven for 10 minutes until the top is golden brown and serve immediately with a sprinkling of dill.