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20 Jan 2023

Burns Night recipe – leftover haggis nachos

Written by Lucy Paul
A pan resting on a round wooden board, which is filled with nachos topped with cheese, haggis and chilli.
Leftover haggis nachos topped with melted cheese and chilli | Image by Martin Turzak/Shutterstock
Nachos are a classic dish, ideal for sharing and cosying up on the couch with during the winter months. An easy to adapt dish, use less spice or add refried beans to suit personal taste.

Serves 4. Simply double the recipe to share with even more family and friends!

Preparation and cooking time: 15–30 minutes


  • 1 bag of salted tortilla chips
  • 200g–250g leftover cooked haggis from celebrating Burns Night
  • 300g grated cheese (cheddar or mozzarella, or a mix for a great cheese pull!)
  • Salsa, guacamole and sour cream (optional)
  • Jalapeños (optional)


  1. You will need a baking dish, or shallow bowl, to arrange your tortillas and toppings in.
  2. Our top tip is to do a layer at a time: one layer of tortillas, then top with your haggis and cheese, and repeat.
  3. Once you have finished your layers, add the remaining haggis and cheese to the top of the nachos.
  4. Place under a medium grill for approx 10 minutes, until the cheese is bubbling on top.
  5. Garnish the nachos with dollops of salsa, sour cream, guacamole, and jalapeños, if using. Or put toppings on the side for everyone to share.

If you're looking for even more toppings to add to your nachos, why not whip up a quick homemade guacamole and tomato salsa.

To make your own guacamole (serves 2):

Mash 1 avocado in a bowl using a fork, then add 1 diced tomato, half a finely diced red onion, 1 finely chopped chilli (a sprinkle of crushed chilli flakes would also work), juice of half a lime or lemon, and a handful of chopped coriander. Mix together. Season with salt and pepper and add some more chopped coriander to the top as a garnish.

To make your own salsa (serves 2):

Roughly chop 3–4 of your favourite tomatoes, finely dice half a red onion, finely chop 1 chilli and chop up a handful of chopped coriander. Mix it all together and squeeze in the juice of half a lime or lemon. Season with salt and pepper, and garnish with extra coriander.

Mexican tomato salsa in white bowl with lime, red onion, jalapeno pepper, parsley and tortilla chips on wooden table.
Homemade salsa goes great with our leftover haggis nachos recipe | Image by DronG/Shutterstock