Nachos with feta and pepita and chipotle sauce

Frank Camorra's nachos with feta and chipotle sauce.
Frank Camorra's nachos with feta and chipotle sauce. Photo: Marcel Aucar

Our chef at Paco's Tacos, Sam Mugg, has been working on one of the classics, nachos. He found people were leaving part of their cornchip dish when the melted cheese cooled and set to a solid lump. So he came up with this fantastic version that has creamy feta, warm corn chips and a tasty pepita sauce that is versatile and easy to make. You can finish the dish with different extras of your choice, such as chipotle sauce and sour cream, or turn the sliced avocado into a lively guacamole.


150g corn chips (check gluten-free if required)

80g creamy feta cheese, crumbled

1 tbsp pepita sauce (see below)

1 tbsp chipotle sauce (see below)

1 tbsp toasted pepitas (pumpkin seeds)

1 spring onion, finely sliced

Half an avocado, sliced

5 sprigs coriander

2 tbsp grilled corn kernels

For pepita sauce

375g tinned tomatillos

1  bunch coriander, washed and root removed

170g pepita seeds

50ml  vegetable oil

30g jalapeno peppers

30ml lime juice

2 cloves garlic, peeled salt

For chipotle sauce (makes 1 litre)

6 large tomatoes

2 large brown onions, roughly chopped

8 garlic cloves, roughly chopped

6 tbsp oregano leaves

4 tbsp thyme leaves

2 tsp cumin seeds, toasted and ground

200g tinned chipotle adobo sauce

8 tbsp olive oil

200ml cider vinegar

180g brown sugar

4 tbsp salt


For the nachos

Heat the oven to 180C and warm the corn chips. Place the chips in a bowl or basket with the chips pointing up so the sauce and filling falls into the gaps. Top with feta and sauces first, then other toppings.

For pepita sauce

Add all ingredients to a blender and blend until smooth. Chill until needed.

For the chipotle sauce

Roast the tomatoes in a very hot oven, cool enough to remove the skins and keep the flesh. Put the onions, garlic, herbs, cumin and 300ml water in a blender with the chipotle adobo and tomatoes. Puree till smooth.

Heat oil in a heavy pan until smoking hot, add puree and cook for 3 minutes, stirring continuously to stop it burning. Add vinegar, sugar, salt and 100ml water. Simmer for 20 minutes then cool and chill until needed. 


The pepita sauce keeps for a week and the chipotle for a month. You can use them on the pork tortillas too.