Nachos Pie

You know how it is, you fancy a nice platter of nachos, open up the packet of nachips or tortilla chips and half the contents are broken or, worse still, crumb, which hangs around in the bag 'til the oil in them goes rancid and unpalatable.

Here's a way to enjoy the flavours of nachos and use up those broken bits as well.


  • Serves 2
  • 1 pack tortilla chips or Nachips (we prefer Nachips, there's something about the roundness of them that is more pleasing than the triangular tortilla chips)
  • Melting cheese (Monterey Jack would be traditional but can be hard to find, we use raclette as it has the right amount of stringiness) cut into strips.
  • Cooked tomato salsa or (to cheat) a jar of spicy tomato chutney
  • some cornichon, stuffed olives, mild pickled chillis, jalapeno chillis & fresh chilli (but only if you're brave!) sliced.


  1. Warm the Nachips in an ovenproof dish in a medium oven until they start taking on a little colour
  2. Remove all of the whole Nachips and layer the broken and crumbed ones in the bottom of an ovenproof serving dish
  3. Put a few teaspoons of salsa sauce and some strips of cheese on top of the broken Nachips
  4. Dot with a few of the slices of cornichon, olives, chillis etc.
  5. Place a layer of whole Nachips on top
  6. Put a quarter of a teaspoon of salsa on each one
  7. Continue layering Nachips and salsa (finishing with salsa) until all of the Nachips are used up
  8. Dot with slices of cornichon, olives, chillis etc.
  9. Cover with strips of cheese
  10. Return to the oven until the cheese is melted
  11. Place under a hot grill to brown the top