Chicken and tomato nachos

Ingredients

2 Tbsp	Olive oil
2 cups	Cheddar cheese, grated
1 tsp	Chilli flakes
1	Avocado, chopped
1 ½ cups	Shredded chicken, cooked (Main)
1	Red onion, chopped
6	Vine ripened tomatoes, chopped
1 cup	Fresh coriander
1 to taste	Sea salt flakes
1 Tbsp	Lime juice, lime juice
1 packet	Prawn crackers

Directions

1. Heat the oil in a large non-stick frying pan over high heat.
2. Add the chilli and cook for 1 minute or until fragrant. Add the chicken, tomato and salt and cook for a further 1-2 minutes or until warmed through.
3. Place the corn chips in an ovenproof dish or frying pan and top with the chicken mixture and cheese.
4. Grill under a preheated hot grill for 5-8 minutes or until the cheese is melted. Place the avocado, onion, coriander, lime juice and salt in a non-metallic bowl and mix well to combine. Serve with the nachos.