Plate with black pudding nachos with a lime wedge and fork surrounded by sauces and tomatoes

Clonakilty Blackpudding loaded nachos

Clonakilty Blackpudding loaded nachos

Plate with black pudding nachos with a lime wedge and fork surrounded by sauces and tomatoes

Serves: 4-6 • Prep Time: 10 Minutes • Cook Time: 20 Minutes

Elevate your nacho game with our Clonakilty Blackpudding Loaded Nachos! Crispy tortilla chips topped with rich blackpudding chilli, zesty pico de gallo, creamy guacamole, and cool sour cream. Whether for a party or a cozy night in, these loaded nachos bring bold, unforgettable tastes to the table.

Ingredients

For the pico de gallo:

12 cherry tomatoes, chopped

¼ tsp salt

¼ tsp black pepper

1 small onion, finely chopped

1 green chilli, deseeded and finely chopped

1 lime, juiced

2 sprigs of coriander, leaves picked and chopped

 

For the chilli:

200g minced beef

280g Clonakilty Blackpudding, casing removed and crumbled

1 large onion

1-2 chillies, deseeded and chopped

Salt and black pepper

2 garlic cloves, crushed

1 tbsp chilli powder

2 tsp ground cumin

2 tsp smoked paprika

400g tinned chopped tomatoes

400g tinned kidney beans

200ml water or beef stock

For the tortilla chips:

1 6-pack of tortilla wraps

2 tbsp olive oil

 

To serve

Guacamole

Sour cream

Method

  1. Add all the pico di gallo ingredients to a mixing bowl, mix well, taste and season if needed. Refrigerate until ready to serve.
  2. To make the chilli, first cook the mince. Heat the oil in a large casserole dish or saucepan over a medium heat. Add the mince, ensure to completely break it up and cook the mince through. Transfer the mince to a bowl and set aside.
  3. Add another drop of oil to the pan, add the crumbled Clonakilty Blackpudding and fry until cooked through. Transfer the mince to a second bowl and set aside.
  4. Add another drop of oil to the pan, add the onion and chillies, season with salt and pepper and cook for 6-8 minutes until tender. Stir in the garlic, chilli powder and cumin and cook for one minute, stirring.
  5. Add the cooked beef mince, the tomatoes, beans and stock and bring to a boil. Add half the cooked Clonakilty Blackpudding, reduce heat and simmer for 4-5 minutes until slightly thickened.
  6. While the chilli is cooking, make the tortilla chips. Preheat the oven to 200°C, 180°C fan, gas mark 6 and line a baking tray with parchment paper.
  7. Working one wrap at a time, place the wrap onto a chopping board and brush it with olive oil. Cut the wrap into strips roughly one inch wide. Then cut the strips into triangular shapes. Don’t worry if they’re not the same size or shape.
  8. Place the triangles onto the lined baking tray and bake for roughly 10 minutes until golden. Remove from the oven and allow to cool.
  9. To serve, load the tortilla chips onto a serving plate, spoon the Clonakilty Blackpudding chilli over the chips and add a scattering of grated cheese. Scatter the remaining Clonakilty Blackpudding, a good drizzle of sour cream and the pic de gallo on top. Add the coriander if using and serve immediately.