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Green chilli chicken nachos
Serves 4
Easy
Prep:
Cook:
Make the most of easy shortcuts with leftover cooked chicken and grated cheese in this delicious sharing dish – perfect for your next gathering
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For the chicken topping
- 300g Morrisons Sea Salt & Olive Oil Roast In The Bag Chickenshredded (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 yogurtplus extra to serve
- ½ ground cumin
- ½ garlic granules
- ½ limejuiced
For the nachos
- 200g bag of tortilla chips
- 150g grated cheddar and mozzarella mix
- 200g can of black beansdrained and rinsed
- ½ small red onionfinely chopped
- handful of corianderchopped
To serve
- guacamole
- salsa or pico de gallo
Nutrition: per serving
- kcal614
- fat36g
- saturates12g
- carbs36g
- sugars3g
- fibre5g
- protein35g
- salt1.49g
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.
