1 bag salted tortilla chips
Any leftover haggis you have (150-200g is ideal)
250g grated cheese
Salsa, guacamole and sour cream
Arrange half of the tortillas in a shallow bowl and top with 1/3 of the haggis and cheese.
Place under a medium grill for around 5 minutes, until the cheese is bubbling.
Arrange the remainder of the tortillas on top, scattering over the rest of the haggis and cheese.
Return to the grill for another 5 minutes, or until the cheese melts.
Top the nachos with dollops of salsa, sour cream, guacamole, and jalapeños, if using.
To make your own guacamole (serves 2): Mash an avocado in a bowl, then add 1 diced tomato, half a finely diced red onion, 1 finely chopped chilli (remove the seeds if you want a mild guacamole), juice of half a lime, a handful of chopped coriander and mix together. Season with salt and pepper and garnish with a lime wedge and some extra coriander.
To make your own salsa (serves 2): Mix together 3 diced tomatoes, half a finely diced red onion, 1 finely chopped chilli (remove the seeds if you want a mild salsa) and handful of chopped coriander. Squeeze in the juice of half a lime, season with salt and pepper and garnish with extra coriander. If you’ve got a food processor, put all the ingredients in together and pulse until you get your desired consistency.