extra light tortilla
3 individual, (3 x 23g) cut into 5cm triangles
reduced-salt taco seasoning mix
30 g, (1x30g packet)
canned diced tomatoes
Canned red kidney beans, rinsed, drained
400 g, (1x400g can)
cooked skinless chicken breast
160 g, shredded
reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
1 cup(s), leaves
fresh green chilli
1 tbs, finely chopped, Jalapeno variety, sliced
light sour cream
¼ cup(s), (60g)
1 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray tortilla pieces with oil. Place, in a single layer, on a large oven tray. Bake for 10 minutes or until golden. Set aside to cool on tray.
- Meanwhile, heat the oil in a large frying pan over medium heat. Cook the spice mix for 30 seconds or until fragrant. Add the tomato and beans and bring to the boil. Reduce heat and simmer for 5 minutes or until sauce thickens.
- Divide 3/4 of the bean mixture between four small ovenproof dishes. Top with the chicken and the remaining bean mixture. Sprinkle with cheese. Place under the grill for 2-3 minutes or until the cheese is melted and golden.
- Top with coriander and chillies. Serve with the tortilla chips and sour cream.