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Chilli chicken nachos

Chilli chicken nachos

Average rating:

A deliciously spicy Mexican style dish, with hot jalapeno peppers and tomato salsa.

Serves: 4-6

200g bag corn tortilla chips
2 cooked chicken fillets
150ml (4tbsp) fresh tomato salsa
175g (3oz) grated Cheddar cheese
30ml (2tbsp) sliced jalapeño peppers
Soured cream

Arrange half the tortilla chips in a shallow, heatproof dish.
Thinly slice the chicken fillets and scatter half over the corn chips with 60ml (4tbsp) tomato salsa and 75g (3oz) of the grated Cheddar.
Top with the rest of the corn chips and sliced chicken.
Spoon over the remaining tomato salsa and top with the rest of the grated cheese and the jalapeño peppers.
Cook under a preheated grill for 3-4 mins until the cheese is golden and bubbling. Serve with soured cream, if liked.

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