(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


  • 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.

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