Chicken nachos (or any nachos really) are my all time favourite food to order when we go out to lunch. It’s actually turned into quite a joke between hubby and me over the years. I love them.

So, to treat myself even further I decided I would come up with a slightly healthier version and make this chicken version.  I used organic corn chips and all the other ingredients were mostly homegrown or organic as well.  This recipe is enough to feed around 2-3 people.

Trace x

Related recipe: mexican spice mix

 

 

February 20, 2018
  • 10m
  • 20m
  • 30m
  • 1

Ingredients

  • 1 tbsp. olive oil
  • 1 brown onion
  • 1 garlic clove
  • 1/2 red capsicum
  • 2 large mushrooms
  • 1 chicken breast
  • 1 tbsp. mexican spice mix
  • 1 tin tomatoes
  • 1/2 c corn kernel
  • 40 g BBQ sauce
  • 175 g packet corn chips
  • nachos toppings of choice such as sour cream, cheese, sweet chilli sauce, guacamole etc

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and place the corn chips into an oven-safe dish (I used a pie dish).
  2. Peel the onion and garlic. Chop the onion in quarters and place into the mixing jug. Chop for 5 seconds/speed 5. Add olive oil and cook 3 minutes/100C/speed 1.
  3. Remove the seeds and chop the capsicum into four. Add this along with mushrooms and chop 3 seconds/speed 5. Scrape down the sides.
  4. Dice chicken into bite-sized pieces and add this along with the tomatoes and mexican spice mix. Cook for 10 minutes/100C/reverse/MC off - place the simmering basket on top to stop any splatters.
  5. Add the corn and bbq sauce and cook for a further 5 minutes/100C/reverse/MC off - place the simmering basket on top to stop any splatters.
  6. Spoon this mixture over the chips, sprinkle with cheese and place in hot oven for 5-10 mins (until cheese has melted). Don't leave too long or the chips will go soggy. Nice thick corn chips work best. Alternatively, serve like in the picture with fresh corn chips, mixture and freshly grated cheese (not cooked in the oven).
  7. Add some sweet chilli sauce, sour cream and/or guacamole (if you like).

Traditional Cooking Method

  1. Preheat oven to 180°C and place the corn chips into an oven-safe dish (I used a pie dish).
  2. Peel and finely dice the onion, garlic, mushrooms and capsicum. Add olive oil to a large frying pan and heat over med-high. Add the diced mixture and cook for a few minutes until the onion is translucent.
  3. Add chicken and mexican spice mix and cook through. Then add tomatoes, corn and sauce and turn down to a slow simmer. Cook for 15 minutes on low.
  4. Spoon this mixture over the chips, sprinkle with cheese and place in hot oven for 5-10 mins (until cheese has melted). Don't leave too long or the chips will go soggy. Nice thick corn chips work best. Alternatively, serve like in the picture with fresh corn chips, mixture and freshly grated cheese (not cooked in the oven).
  5. Add some sweet chilli sauce, sour cream and/or guacamole (if you like).

Nutrition

  • 4