This is a popular Mexican recipe put together by chefs at the GSK staff restaurant – theatre cooking at its best!
I usually make it without the chicken as a starter or side, if you add the chicken this can be served as one of the main meals.
Serve immediately as it can become soggy quite quickly.
Ingredients
- 8oz (large packet of nacho/tortilla chips) UK sizes
- 2 tbs oil (optional)
- 8oz boneless chicken (optional) – sprinkle with taco seasoning and bake in the oven or stove top, cut into 1inch cubes
- Guacamole – blend together 1 avocado, 6 tbs milk/water, 1 fresh green chillie, salt to taste, 2 tbs fresh green coriander, touch of garlic or buy ready avocado dip from supermarket
- 6oz sour cream, remove into a bowl, add 4 tbs milk and mix with a fork
- 8oz cheddar cheese finely grated
- Salsa – finely chop 4oz tomatoes and 2oz onions and place in a bowl. Add salt to taste, touch of garlic, fresh sliced green coriander, bottled chillie sauce or half tsp red chillie powder, half cup ketchup or 1 tbs tomato puree, and 1 tbs lemon juice or buy ready salsa from supermarket
- half a cup sliced jalapenos (fresh/bottled/tinned)
- 1 cup tinned red kidney beans
- 1 cup finely sliced white/red/spring onions
- 1 cup sliced fresh green peppers
- 1 cup tinned sweetcorn
- Taco seasoning powder
Method
- Switch on oven to medium heat.
- Place nachos in a wide oven proof serving dish, bake on a medium hot oven for 10mins, switch off, remove dish and keep to the side.
- Stir fry the chicken in a wok, add all vegetables and jalapenos as you go along, sprinkle some taco seasoning and salt to taste.
- Remove mixture onto nachos, immediately sprinkle grated cheese on top for it to melt.
- Pour generous helpings of salsa, sour cream and avocado dip.
