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.

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