CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken, Corn And Cheese Nachos

1

  • Overview
  • Ingredients
    15 items
  • Directions

These Chicken, Corn, and Cheese Nachos are a crowd-pleasing favorite, perfect for game nights or casual gatherings. Tender chicken strips, sweet corn, and tangy cherry tomatoes are nestled atop crispy nachos, smothered in melted cheddar cheese and zesty salsa.

  • 30ml oil
  • 4 chicken breast fillets
  • 1 red onion
  • 2 garlic cloves
  • 150g cherry tomatoes
  • 200g tinned corn kernels
  • 200ml tomato salsa
  • 350g plain nachos
  • 200g cheddar cheese
  • 2 avocados
  • 15ml lime juice
  • Salt and black pepper for seasoning
  • 150ml crème fraîche
  • 160ml jalapeño chilies
  • Coriander

  • 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.