Once upon a time, nachos were exciting stuff: a bag of crisps you could legitimately have for dinner, they were my teenage order of choice everywhere from scuzzy pubs to the kind of Tex-Mex restaurant that issued sombreros on arrival (I’ve had them at the cinema only once, though – even I have standards). Fashion has moved on, but, done well, nachos are still a thrill.
Prep 25 min
Cook 1 hr 30 min
Serves 4
