Chicken Nachos

cook 30 mins
  • 6 soft corn tortillas
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon sea salt flakes
  • 3 tomatoes, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon chopped fresh coriander
  • juice of 1 lime
  • 200 g (7 oz) cooked chicken, chopped
  • 50 g (2 oz) sliced Jalapeño peppers from a jar, drained
  • 75 g (3 oz) Cheddar cheese, grated
  • salt and pepper
  • fresh coriander leaves, to garnish
  • 150 ml (1/4 pint) soured cream, to serve
  • Brush the tortillas with oil, sprinkle with sea salt and cut into triangles. Spread them out on 2 baking sheets and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 8–10 minutes until crisp. Cool on a wire rack while you make the salsa.
  • Mix together the tomatoes, chilli, coriander and lime juice. Season with salt and pepper.
  • Sprinkle the chicken over the baked tortillas with the Jalapeno peppers and chopped tomato mixture. Scatter the grated Cheddar over the top and return to the oven for 3–4 minutes for the cheese to melt. Garnish with coriander leaves and serve with soured cream.
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