Chicken, lime and coriander nachos

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.

Chicken, lime and coriander nachos
3.2/5 rating (11 votes)

  • Tortilla chips
  • Nachos Topping
  • 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
  • Directions

    1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4.
    2. 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
    3. 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
    4. Pop it in the oven and cook for 10 minutes until the cheese is melted and bubbling.

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