Cheesy Tex-Mex Chicken Nachos
with Tomato Spinach Salsa & Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
baby leaves
300 g
Diced Chicken
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Red Onion
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic and onion (see ingredients). Roughly chop tomato and baby spinach leaves. Grate carrot. • Slice mini flourtortillas into quarters.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Divide tortilla wedges between two lined oven trays (don't worry if they overlap). Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until lightly golden and crispy, 8-10 minutes.
Little cooks: Kids can help lay the tortilla wedges on the lined oven trays.
Custom Recipe: If you swapped to diced chicken, heat the pan as above. When oil is hot, cook chicken with carrot and onion, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Meanwhile, combine tomato, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide tortilla wedges between bowls. Top with Tex-Mex beef and pork and tomato-spinach salsa. • Sprinkle over shredded Cheddar cheese and dollop with Greek-style yoghurt to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
