Start with the nachos. Cut the tortillas into 8 even triangles and toss with the remaining nacho ingredients. Set aside.
Preheat the oven to 180 degrees.
For the blue cheese dip, roughly chop the chives and then place in a food processor with all the remaining ingredients.
Pulse a few times until combined and place in a suitable serve dish for later.
At this point transfer the nachos to the tray and place in the oven. Then turn quickly so keep an eye on them, they will only take a few minutes. Turn when starting to golden.
Wipe out the food processor and place all the other dip ingredients in the food processor other than the peas.
Place the peas in a sieve and run under warm water for a minute then add to the food processor too.
Pulse until well mixed and green. Decant to a serving dish.
Once the nachos are all crisp, serve alongside the dips for a great sharing starter.