This is a great after school snack to bridge the gap between lunch and dinner! You can even serve it as a starter or side dish.
The lime zest and coriander adds a really interesting and tasty twist and these just go down a treat.
450g boneless, skinless chicken breasts cut into small chunks
150g grated cheese
1 x red pepper, deseeded and chopped
1 x lime, grated zest and juice
1tbsp corn or vegetable oil
A handful of fresh coriander, chopped
Sour cream to serve
Guacamole to serve
Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4.
Heat the oil in a pan, throw in the chicken and cook for 2-3 minutes until browned. Stir in the pepper and cook for a further 2 minutes. Add one sachet of Old El Paso Nachos Topping, leave uncovered and watch it simmer away for 3-4 minutes, stirring occas
Grab the Old El Paso Nachips™ tortilla chips from the kit and throw them into an ovenproof baking dish, spoon over some of the chicken mixture and cheese. Repeat making 3 layers, holding some cheese back for the top. Pour the second packet of Old El Paso
Pop it in the oven and cook for 10 minutes until the cheese is melted and bubbling.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.