Easy cheesy chicken nachos with corn chips & sour cream
Appliance/Function:
Equipment
- 1 Large frypan
- 1 Small bowl
Ingredients
Nachos
- 1 carrot
- 1 capsicum
- 400 g black beans
- 600 g chicken mince or chicken breast, diced 2cm
- 1 tbsp olive oil
- 2 tbsp Mexican seasoning
- 400 g crushed tomatoes
- 2 tbsp sweet chilli sauce
- 1 cup frozen corn
- 100 g cheese grated
Sour cream
- 2 tbsp sweet chilli sauce
- ½ cup sour cream
To serve
- 1 bunch coriander optional
- 170 g corn chips or gluten-free corn chips
Instructions
Start nachos
- Peel and grate 1 carrot. Finely dice 1 capsicum. Drain and rinse 400 g black beans. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the chicken and 2 tbsp Mexican seasoning and cook for 3-4 minutes, breaking up the lumps with a spoon, until starting to brown.
Finish nachos
- Then add the carrot, capsicum, and black beans to the pan and cook for 3-4 minutes, until the carrot is tender. Add 400 g crushed tomatoes, 2 tbsp sweet chilli sauce and 1 cup frozen corn and stir to combine, cook for 3-4 minutes, until slightly thickened. Grate 100 g cheese over the nacho mixture, place the lid on and cook a further 2-3 minutes until the cheese is melted.
Make sweet chilli cream
- While the nachos are cooking, combine 2 tbsp sweet chilli sauce and ½ cup sour cream in a small bowl. Pick and roughly chop the coriander leaves, discarding the stems.
To serve
- Divide the easy cheesy chicken nachos and corn chips between plates. Serve with a generous dollop of sweet chilli cream and garnish with coriander.
Nutrition
Calories: 884kcal | Carbohydrates: 79g | Protein: 47g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 170mg | Sodium: 812mg | Potassium: 1774mg | Fiber: 15g | Sugar: 17g | Calcium: 330mg | Iron: 6mg