BBQ Quorn Nachos

Another veggie post! Where’s all the meat at!? Don’t worry my carnivourous friends, there will be some meaty posts coming up soon (with one in particular involving a chinese buffet and a frighteningly excessive amount of duck breast) but I’ve been cooking lots with Benj lately and that always means vegetarianism rules!

One Friday night last month, I wanted something trashy and American. To be honest, this is what happens every Friday night. And most Saturdays. And if I’m honest, pretty often during the week. Anyway, we had some Quorn mince hangin’ around, Ben hadn’t had Mexican food in about 2 weeks and was getting withdrawal symptons and I had a craving for avocado. The dish that met all of these requirements? Nachos! But not just any nachos. I often find the chilli sauces/seasonings too spicy, even with lashings of sour cream, so I prefer my mexican food with a heavy BBQ twist. If you’ve never tried BBQ mince or chicken with the usual tex-mex condiments like sour cream and guac, you seriously need to! It is so good.

This recipe, for me, SCREAMS Friday night! It’s super quick to make, generates minimal mess and washing up and it goes perfectly with alcoholic beverages. Perfect. We enjoyed ours catching up with our current TV show obsessions – Homeland, Dexter, The Walking Dead and American Horror Story. Seriously HOW amazing are all these shows right now!? We just need Breaking Bad back and I honestly don’t see us leaving the comfort of our (brand new, to be delivered in December :D) sofas anytime soon!

BBQ Quorn Nachos

The portion sizes got slightly out of hand here and we ended up having loads left over, so I’d probably say these serve 3 people, or possibly even 4 people with low hunger levels.

1 350g Quorn mince (or any supermarket own brand veggie mince – the Tesco one is amazing!)

tortilla chips – we used 2 packets of Sainsburys basics because they are a. cheap and b. cheap.

1 sachet of Old El Paso original fajita seasoning mix

1 tin chopped tomatoes

a big old hunk of cheddar – I feel cheese is a very personal thing so however much cheese you feel is adequate is the correct amount. I use a lot, because I like each and every mouthful to be fully encased by the stringy wonder-product.

1 avocado – this makes a lovely addition to the top of the nachos. Ben doesn’t like avocado (bit weird) so I had 1/2 on my portion and I really enjoyed it.

barbecue sauce – I used a few generous squirts of Heinz BBQ sauce to amp up the BBQ flavour but this is not essential.

optional – kidney beans, chilli powder, peppers, mushrooms, onions etc –  basically anything you could add to a chilli will work well in this recipe. I hate kidney beans and prefer my chilli to be a pure, virginal meeting of (veggie) meat and sauce so don’t add anything extra. I realise this is odd though so add as you see fit.

1. Defrost the Quorn mince slightly either in the microwave or by leaving it out on the side for an hour or so. This just means you don’t have to add any oil to the saucepan to ensure it won’t stick, which saves on deadly calories.

2. Add the Quorn mince to the saucepan and saute it for a few minutes with a couple of tablespoons of the fajita seasoning. Add the chopped tomatoes and the rest of the seasoning and simmer gently. If you are opting to add in some more ingredients, do this now!

3. Grate your cheddar. Don’t be shy.

4. Taste the mince – add seasoning and extra BBQ sauce if needed. Arrange the tortilla chips on plates and add the cheese and mince  – I opted for one layer of chips, one layer of cheese, one layer of mince and then repeated. Like a beautiful nacho lasagne. Top the lot with sliced jalapenos, avocado, sour cream or all of the above, and enjoy!

This is such an easy ‘recipe’ and it tastes like a lot of work went into it…but we know the truth!

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