Chicken Nachos
Servings 3
Difficulty Beginner
Total Time 1 hour 5 minutes COOK MODE
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INGREDIENTS
- 2 Tbsp (30 ml) cooking oil
- ½ onion, sliced
- 500g chicken breast strips
- 1 Tbsp (15 ml) Hinds Southern Grill All in One Seasoning
- 1 tsp (5 ml) Hinds Spices Cayenne Pepper
- 2 tsp (10 ml) Hinds Spices Origanum
- 1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes
- 50g Rhodes Quality Tomato Paste
- 2 Tbsp (30 ml) Rhodes Quality Smooth Apricot Jam
- 1 x 410 g can Rhodes Quality Whole Kernel Corn in Brine
- 1 packet nacho chips
- 250g grated mozzarella
- ¼ cup sour cream
- 2 avocados, peeled diced
- 1 Tbsp (15ml) fresh coriander, chopped
- 1 tsp (5ml) Hinds Spices Crushed Chillies
- 1 lime, cut into quarters
METHOD
- Heat the oil, fry the onion slices and chicken breasts for 5 minutes, sprinkle over the Hinds Southern Grill All in One Seasoning, Hinds Spices Cayenne Pepper and Hinds Spices Origanum.
- Fry for 2 minutes, toss in the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste, Rhodes Quality Smooth Apricot Jam and Rhodes Quality Whole Kernel Corn. Simmer for 20 minutes over a low heat.
- Preheat the oven to 180℃.
- Place the nacho chips into an oven-proof dish. Top with the chicken and corn mixture and sprinkle over the cheese. Bake for 20 minutes.
- Mix together the diced avocado, chopped coriander and Hinds Spices Crushed Chillies.
- Top the nachos with the avocado mixture, sour cream and serve with lime.
