Cheesy Chicken & Smokey Bacon Nachos
with Mashed Avo, Charred Corn & Sour Cream
- Milk
- Soy
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all yours). The saucy chicken and bacon topping includes our Tex-Mex spice blend for subtle heat and delicious flavour and we've added sour cream for a refreshing balance. The combination on this tasty meal is no joke!
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Breast
1
Avocado
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Soy, Wheat, Gluten May be present: Milk.)
1 packet
Tomato Paste
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Carrot
100 g
Bacon
Utensils
Cooking Steps
- Finely chop garlic.
- Grate carrot.
- Drain sweetcorn.
- Heat a large frying pan over high heat. Cook sweetcorn, until lightly browned, 4-5 minutes. Transfer to bowl.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
- Meanwhile, slice mini flour tortillas into quarters.
- Set air fryer to 200°C.
- Place tortilla chips into the air fryer basket (don’t worry if they overlap). Drizzle with olive oil, season with salt and pepper and toss to coat.
- Cook, until golden and crispy, 4-5 minutes. Cook in batches if needed.
TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
- Meanwhile, cut chicken breast into 2cm chunks.
- Return pan to high heat. Cook diced bacon, breaking bacon up with a spoon, until just golden, 3-4 minutes. (No need for oil!)
- Add chicken and carrot and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.
- Add the water to the chicken and stir to combine.
- Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
- Sprinkle Cheddar cheese over, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.
TIP: Don't simmer it for too long, you want it to be nice and saucy!
- While the cheese is melting, in a small bowl, scoop out avocado (see ingredients) and mash with a fork. Season to taste.
Little cooks: Help prep the avo!
- Divide the nacho chips between plates and top with the cheesy chicken and smokey bacon mixture.
- Top with light sour cream, charred corn and mashed avo to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer!
Little cooks: Have fun assembling the nachos!
