Spicy chicken nachos with avocado & lime cream
8
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Nachos are designed for sharing and make the perfect dish for a night in with friends
Ingredients
Chicken breast, skinless, grilled
330 g
Passata
225 g
Ground Cumin
1 teaspoon(s), level
Chilli Powder
1 teaspoon(s), level
Cayenne Pepper
1 g
Reduced fat soured cream
60 ml
Lime Juice, Fresh
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Tortilla chips
175 g
Half fat Cheddar cheese
85 g
Salsa sauce dip, mild
200 g
Avocado
75 g
Red pepper
1 medium
Spring Onions
3 medium
Sliced green jalapeños in brine
2 tablespoon(s), drained
Coriander, fresh
10 g
Hot Pepper Sauce (Tabasco)
1 splash(es)
Instructions
1
Combine the cooked chicken, passata, cumin, chilli powder and cayenne pepper in a medium saucepan. Set over a medium heat and warm through for 3-4 minutes until bubbling and hot.
2
Stir together the soured cream and lime juice.
3
Preheat the grill to medium-high. Mist a large baking tray with cooking spray.
4
Arrange the tortilla chips on the baking tray in an even layer and top with the chicken mixture. Sprinkle over the cheese. Grill for 3-4 minutes until the cheese is bubbling, keeping the nachos about 15cm from the heat of the grill.
5
Drizzle the soured cream mixture and salsa over the nachos and scatter over the chopped avocado, pepper, spring onions, jalapeños and chopped coriander. Serve immediately, with Tabasco sauce if you like.
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