Chicken Nachos
Makes: 4 | Prep: 10 minutes | Cook: 20 minutes | Difficulty: Easy
Ingredients
- 250g corn chips
- 2.5 cups shredded cheese
- Chopped avocado, coriander, sour cream, cherry tomatoes and lime wedges to serve
- FOR THE CHICKEN
- 700g chicken thighs
- 4 tsb taco spice blend
- 3 tbs lime juice
- 2 tbs olive oil
- 4 tbs Rosella Tomato Sauce with a Kick of Hot Chipotle
- 1/2 cup chicken stock
METHOD:
Step 1
Combine the Mexican spice blend and lime juice in a shallow dish. Add a tbsp or two of the chicken stock to create a paste. Add the chicken thighs and toss to coat.
Step 2
Heat oil in a large frying pan over medium to high heat. Cook chicken for 3 minutes on each side. Remove from the pan.
Step 3
Return the frying pan to the stove. Add the remaining chicken stock, Rosella Tomato Sauce with a Kick of Hot Chipotle, and any leftover marinade from the chicken. Bring to a simmer.
Step 4
Shred or chop the chicken, then return to the pan and continue to cook in the sauce until cooked through.
Step 5
Preheat the oven to 180 degrees Celsius.
Step 6
Place half the corn chips on a tray. Top with half the warm chicken and cheese. Repeat with another layer of corn chips, chicken and cheese. Bake in the oven for 5-10 minutes or until
cheese has melted.
Step 7
Serve with chopped avocado, cherry tomatoes, sour cream, coriander, and lime wedges.
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