Spicy Pork Nachos

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs tomato
• 1pcs jalapeno chilli
• 1pcs avocado
• 50g cheddar
• 300g lean pork mince
• 50g smoky barbecue sauce
• 10g Mexican seasoning
• 150g corn chips
• 10ml olive oil
• 10ml white wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the kitchen bench for a day or two.) Finely chop the onion and tomato. Thinly slice the jalapeno, removing seeds if less heat is desired. Coarsely chop the avocado. Coarsely grate the cheese.
2. Step 2 — Start mince mixture
   Line the air-fryer basket with foil to form a basket shape (see cooking tip). Remove the foil from the basket, keeping the shape, then preheat the air fryer to 200C. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, stirring, for 3-4 mins until softened. Add the pork mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Finish mince mixture
   Add the barbecue sauce and half the Mexican seasoning* to the mince mixture and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Air-fry nachos
   Arrange the corn chips in the foil basket. Top with the mince mixture, then scatter over the cheese. Carefully put the foil basket with the nachos into the air fryer and cook for 3-4 mins until the corn chips are golden and the cheese is melted.
5. Step 5 — Make salsa
   Meanwhile, combine 2 tsp white wine vinegar and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the tomato, jalapeno and avocado and toss to coat.
6. Step 6 — Get ready to serve
   Carefully lift the nachos in the foil out of the air fryer and transfer to a serving dish. Scatter the avocado salsa over the nachos. Serve the nachos at the table.

Allergens

Sulphites, Milk