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Photo of Chicken nachos by WW

Chicken nachos

Total Time
25 min
10 min
15 min
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


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)


  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.


Make it vego: Feel like having a meat-free meal? Cook 1 thinly sliced brown onion and 1 thinly sliced large red capsicum before adding the spice mix. Then skip the chicken and double the beans instead.