Tex mex style chicken nachos with sour cream and avocado

  • 20min
  • 10 mins
  • Easy
Tex mex style chicken nachos with sour cream and avocado

INGREDIENTS

  • 3 T oil
  • 1 onion sliced
  • 2 red peppers, cored and sliced
  • 4 garlic, chopped
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 jar passata
  • coriander stalks – use leaves to finish
  • 1 - 2 chipotle chillies in adobe sauce, or more to taste
  • 600g Hellers shredded roast chicken
  • 1 lime, zested and juiced (optional)
  • salt and pepper

METHOD

  1. Heat oil in a fry pan and add onions, peppers, garlic, and cook until soft.
  2. Add the spices and cook out for a minute. Making sure you have enough oil in the pan so they don’t burn. Add the passata, coriander stalks, and bring to a simmer for 15 minutes.
  3. Add in the shredded roast chicken to heat through. Remove from heat and add the lime zest and juice and season to taste.
  4. To Serve: Sprinkle some cheese over the corn chips and melt the cheese in a hot oven.
  5. Serve the Tex Mex chicken hot topped with avocado, sour cream, corn chips, coriander leaves, hot sauce and lime wedges.
Serves 4 - 6