Fiery Chicken, Bean & Jalapeño Nachos
with Oven-Baked Tortilla Chips & Tomato Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Tomato Paste
330 g
Chicken Breast
1 packet
Coriander
2
Garlic
1 packet
Pickled Jalapeños
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Zucchini
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1 packet
Red Kidney Beans
Cooking Steps
• Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into 3cm wedges. • Thinly slice the brown onion. Cut the capsicum into small chunks. Drain sweetcorn. Finely chop garlic. Drain and rinse red kidney beans. Grate zucchini. • Cut chicken breast into 2cm chunks.
• Spread tortilla wedges over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Add the chicken, onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. • Add the red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste. • SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add garlic, Tex-Mex spice blend, tomato paste and the water and simmer until slightly thickened, 1-2 minutes.
• Sprinkle Cheddar cheese over the bean mixture. Cover with a lid or foil and cook until the cheese has melted, 1-2 minutes.
• While the cheese is melting, roughly chop coriander.
• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean and chicken mixture and light sour cream. • Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!
