Cheesy Mexican Chicken Nachos
with Tomato Salsa & Sour Cream
Feeling the need for muchos nachos? Make everyone in the house happy tonight with these easy homemade tortilla chips, cheesy Tex-Mex chicken breast, salsa and 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
1
Red Onion
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Sour Cream
(Contains: Milk; )
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 flour tortillas 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.
• While tortillas are baking, cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook carrot and onion until just browned, 4-5 minutes. • Reduce heat to medium-high, then add cooked chicken, garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. • Add beef-style stock powder, the water and the butter and cook until slightly reduced, 1-2 minutes. Season to taste.
• 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 plates. Top with Tex-Mex chicken 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.
