Chilli Chicken Nachos
PREP 15 MIN•COOK 25 MIN
EF
GF
NS
NF
Number of servings
2
200g minced chicken
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)
60g natural corn chips (low salt)
2⁄3 cup (80g) low-fat cheddar cheese grated
1 medium tomato diced
1⁄4 red onion thinly sliced
1⁄4 avocado (medium, 240g) sliced lengthways
1 long red chilli thinly sliced
3 sprigs of fresh coriander to serve
Preheat oven to 160°C/fan 140°C/gas 3.
Heat a large frypan over medium-high heat. Cook chicken for 5 minutes, or until cooked through. Add spice mix and stir to combine. Remove from heat.
Place the corn chips in an ovenproof dish and top with chicken. Sprinkle over cheese, tomato and onion and bake for 20 minutes until cheese has melted and corn chips are hot.
Top with avocado, chilli and coriander and serve immediately.
Energy (kJ)
1861 kJ / 442 cals
Protein
33.9 g
Fat
22.4 g
Sat. Fat
7.1 g
Carbs
24.4 g
Sugar
3.8 g
Fiber
5.8 g
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