Butternut Squash Chilli Vegetarian Nachos
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Servings 6 servings.
Ingredients:
Vegetarian Butternut Squash Chilli:
Vegetable Oil
1 Butternut Squash peeled and chopped about 1.5 kilos
1 Onion chopped
3 cloves Garlic chopped
1 400g/14 oz tin Tomatoes
1 Green Chilli chopped
1 tbsp Tomato Puree
200 ml/7 ml. Vegetable Stock
1 tbsp Dried Oregano
1 tsp Cayenne Pepper
1 tbsp Smoked Paprika
1 tbsp Cumin
1 tsp Dried Coriander
1 400g/14 oz. tin Kidney Beans drained and rinsed
Nachos:
Tortilla Chips
Cheddar Cheese grated
Sour Cream
Salsa, store bought or homemade
Avocado
Instructions:
Preheat the oven to 200°C. Put the butternut squash into a pan with a drizzle of oil and let it cook for 10 minutes until softened. Add the onion, garlic and chilli and cook for another 5 minutes. Pour in the chopped tomatoes, vegetable stock and add in the spices. Cook for 15-20 minutes until the butternut squash is fully cooked. Add the kidney beans and cook for 5 minutes until the beans are warmed through.
Place the tortilla chips in a skillet or oven tray and top with chilli and grated cheese. Place in the oven and cook until the cheese is completely melted. Remove and top with whatever toppings you fancy! Save any leftover chilli and serve with rice for another meal.
From thecookreport.co.uk