CHICKEN, CORN AND CHEESE NACHOS

CHICKEN, CORN AND CHEESE NACHOS

(Serves 4)

30 ml   oil

4          chicken breast fillets, cut into strips

1          red onion, sliced

2          cloves garlic, crushed

150 g   cherry tomatoes, halved

200 g   tinned corn kernels, drained (or the corn of two cooked sweetcorn cobs)

200 ml mild tomato salsa

350 g   plain nachos

200 g   grated STRONG cheddar cheese

2          avocados, peeled and sliced

15 ml   lime juice

salt and freshly ground black pepper

150 ml crème fraiche

160 ml thinly sliced jalapeño chilies (optional)

            fresh coriander and limes for serving

METHOD:

• Preheat the oven to 180 °C.
• Heat the oil in a frying pan on medium heat and cook the chicken strips until done and golden brown. Season with salt and pepper and remove from the pan.
• Add the onion and the garlic to the same pan and cook until soft and starting to caramelize. Season with salt and pepper and remove from the heat.
• Add the chicken to the onion mixture along with the cherry tomatoes and corn.
• Divide the nachos between four ovenproof serving bowls (or one large dish) and spoon the chicken mixture over the nachos.
• Spoon over the salsa.
• Top with the grated cheese.
• Bake in the oven until the cheese is melted and golden brown (about 12 minutes).
• Season the avocados with salt and pepper and drizzle over the lime juice.
• Serve the nachos immediately with the crème fraiche, avocado, coriander and the jalapeño chilies on the side or piled on top.