|2 Tbsp||Olive oil|
|2 cups||Cheddar cheese, grated|
|1 tsp||Chilli flakes|
|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|
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- Heat the oil in a large non-stick frying pan over high heat.
- 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.
- Place the corn chips in an ovenproof dish or frying pan and top with the chicken mixture and cheese.
- 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.