Leftover chilli
2 large bags of tortilla chips
Grated mozzarella cheese
Avocado
Tomatoes (at least one per person)
Method
1. Reheat the chilli on Gas Mark 4 (180ºC) in a large ovenproof
dish covered with foil (or a lid) for about 20 minutes until the
food is piping hot. (Or reheat in the microwave before
transferring to a large ovenproof dish.)
2. Empty both packets of tortilla chips over the chilli, mix them
up a bit with the meaty sauce, then sprinkle liberally with
grated cheese and return to the oven, or flash under the grill
for a couple of minutes, so the cheese melts and the edges of the
tortilla chips on the top brown ever so slightly. (Don’t let them
burn.)
3. Serve with chunks of avocado and tomato wedges.
Tips
Also use leftover chilli to stuff peppers and large beef
tomatoes, or as a pizza topping or a filling for jacket
potatoes or potato croquettes (see this chapter, ‘Potatoes’:
Stuffed Potato Croquettes).
Use up half-full jars of pesto in chilli (or Bolognese) as an
alternative to sun-dried tomatoes.
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