Name: Green chilli chicken nachos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 300g Morrisons Sea Salt & Olive Oil Roast In The Bag Chicken shredded (leftover roast or rotisserie chicken also works well); 2 large green chillies (seeds removed if you prefer less heat)finely chopped with a few slices reserved to serve; 2 heaped tbsp soured cream or Greek yogurt plus extra to serve; ½ ground cumin; ½ garlic granules; ½ lime juiced; 200g bag of tortilla chips; 150g grated cheddar and mozzarella mix; 200g can of black beans drained and rinsed; ½ small red onion finely chopped; handful of coriander chopped; guacamole; salsa or pico de gallo

For the chicken topping

300g Morrisons Sea Salt & Olive Oil Roast In The Bag Chicken
shredded (leftover roast or rotisserie chicken also works well)
2 large green chillies
(seeds removed if you prefer less heat)finely chopped with a few slices reserved to serve
2 heaped tbsp soured cream or Greek yogurt
plus extra to serve
½ ground cumin
½ garlic granules
½ lime
juiced

For the nachos

200g bag of tortilla chips
150g grated cheddar and mozzarella mix
200g can of black beans
drained and rinsed
½ small red onion
finely chopped
handful of coriander
chopped

To serve

guacamole
salsa or pico de gallo

Method

step 1
Heat the oven to 200C/180C fan/gas 6. First make the green chilli chicken mix. In a bowl, combine the shredded Morrisons Sea Salt & Olive Oil Roast In The Bag Chicken, green chillies, soured cream, cumin, garlic granules, lime juice and a good pinch of salt and pepper.
step 2
In a large ovenproof dish or baking tray, spread out half the tortilla chips. Scatter over half the chicken mixture, half the cheese, some black beans and red onion. Repeat with the remaining tortillas, chicken, cheese and toppings.
step 3
Bake for 20 mins, or until the cheese is melted and bubbling. Sprinkle with fresh coriander and sliced chilli, serve with extra soured cream, guacamole and salsa on the side for dipping.