Chicken nachos
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You don't have to pass on this tasty Mexican chip and cheese combo! Our version is made lighter with just a few simple substitutions
Ingredients
Flour tortilla(s)
3 small, (3 x 25g) cut into 5cm triangles
Olive oil
1 tsp
Reduced-salt taco seasoning mix
30 g, ( 1x 30g packet)
Canned diced tomatoes
400 g
Canned red kidney beans, rinsed, drained
400 g, (1 x 400g can)
Cooked skinless chicken breast
160 g, shredded
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Fresh coriander
1 cup(s), leaves
Fresh green chilli
1 tbs, finely chopped, Jalapeno variety, sliced
Light sour cream
¼ cup(s), (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Divide ¾ 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.
4
Top with coriander and chillies. Serve with tortilla chips and sour cream.
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