BBQ Chicken Skillet Nachos
Serves 4 | Prep & cooking 15 mins
Ingredients:
3 cups chopped Coles Hot Roast RSPCA Approved Chicken
420g can Coles Black Beans, rinsed, drained
125g can Coles Corn Kernels, rinsed, drained
1 tbs Coles Classic Mexican Spice Mix
300g jar Coles Mexico Classica Salsa
11/2 cups (150g) Coles Shredded Mexican Blend Cheese
½ avocado, stoned, peeled, sliced
¼ cup (60g) Coles Sour Cream
¼ cup drained Coles Crunchy Jalapeño Slices
2 tbs chopped coriander
400g pkt Coles Stone Ground Tortilla Chips
Method:
1. Preheat grill to high. Place the chicken, beans, corn and spice mix in a large ovenproof frying pan over high heat and cook, stirring, for 2 mins or until combined and aromatic. Stir in the salsa and remove from heat.
2. Sprinkle the chicken mixture with the cheese. Cook under the grill for 5 mins or until the cheese is melted and golden.
3. Top chicken mixture with the avocado, sour cream and jalapeño. Sprinkle with the coriander and serve with the tortilla chips.
source