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Recipe: Chicken Nachos
Similar Categories: Chicken, Nachos
450 g chopped cooked chicken -- (3 cups)
1 can red kidney beans -- (310 g ) rinsed,
drained
1 medium green capsicum -- chopped
1 packet corn chips -- (200 g )
185 g grated tasty cheese -- (11/2 cups)
1 pinch paprika
Spicy tomato sauce
1 tablespoon oil
1 medium onion -- finely chopped
2 cloves garlic -- crushed
1/2 teaspoon sambal oelek
820 g canned tomatoes
1/2 teaspoon sugar
2 teaspoons ground cumin
2 tablespoons chopped fresh coriander
Guacamole
1 medium avocado
1 tablespoon lime juice
1 clove garlic -- crushed
2 tablespoons sour cream
Combine chicken, beans, capsicum and half the spicy tomato sauce in bowl. Place corn chips in large ovenproof dish, top with chicken mixture then remaining spicy tomato sauce. Sprinkle with cheese, bake at 180°C about 10 minutes or until nachos is hot and cheese is melted. Serve topped with guacamole; sprinkle with paprika.
Spicy tomato sauce: Heat oil in pan, add onion, garlic and sambal oelek, cook, stirring, until onion is soft. Add undrained crushed tomatoes, sugar and cumin, simmer, uncovered, about 10 minutes or until thickened; stir in coriander.
Guacamole: Process avocado, garlic until smooth, add sour cream process until just combined.
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| Chicken Napoli | Chicken Milanese |
