- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Nachos make a nice and easy Sunday night dinner.
Ingredients
- 1 barbecued chicken or roast chicken
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 35g packet chilli seasoning mix
- 425g can crushed tomatoes
- 400g can red kidney beans, drained, rinsed
- 1/2 cup water
- 1/2 cup coriander leaves
- 200g corn chips
- 1 1/2 cups grated tasty cheese
- 1 avocado, mashed, to serve
- sour cream, to serve
Method
- Step 1Preheat oven to 180°C. Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Set aside.
- Step 2Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 2 minutes. Add chilli, tomatoes, beans and water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, or until sauce thickens.
- Step 3Chop half the coriander. Add to tomato mixture with chicken. Cook for 3 minutes or until heated through.
- Step 4Layer corn chips and cheese in an ovenproof serving dish. Bake for 15 minutes or until chips are hot and cheese has melted.
- Step 5Remove corn chips from oven. Spoon chicken mixture over corn chips. Top with avocado and sour cream. Sprinkle with remaining coriander. Serve immediately.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
4480 kj
Energy
58g
Fat Total
23g
Saturated Fat
12g
Fibre
90g
Protein
267mg
Cholesterol
2404.14mg
Sodium
7g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Louise Lister
- Publication: Super Food Ideas
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