To start off the weekend, Bradley specifically asked for Nachos for dinner, so our usual Pizza Friday turned into Nachos Friday.
Having never made this dish before I was quite frantic about getting it right, so I scoured the web looking for the perfect recipe, but nothing came up with an explanation that made sense, and many had a ton of other ingredients that i was not interested in… so I decided to wing it. And boy was it “winged”! What an awesome dish it turned out to be!
1 packet 250g Nachos Chips
1 jar 400g Salsa (or make your own)
4 pre-grilled, pre-spiced chicken fillet breasts
1 Green Pepper chopped into bits
2 sprigs chopped Spring Onion
about 250ml grated Mozzarella
a few left over cherry tomatoes halved
a few leftover jalapeño pepper bits
1 tub fresh Guacamole (or make your own)
I used a smallish (23x25cm) casserol dish and made two layers of nachos.
On medium heat in pan, use a splash of Olive Oil, fry up Green Pepper for 3 minutes, add Chicken cut into bite sized chunks, add Spring Onion, stir up for another minute, add jar of Salsa. Stir up and heat through, then remove from heat.
Start layering dish, place half packet of nachos at the bottom, scoop half of the chicken-salsa mix onto the nachos, pop in some tomato & jalapeño bits, top with half the mozzarella. Repeat another layer with the other half of ingredients, so place Nachos, add Chicken mix, Tomato & Jalapeño (optional), top with Mozzarella.
Bake in preheated oven at 180 deg C for 5-8 minutes… keep an eye on it, when the cheese melts and/or starts turning brown – Take it out!
Enjoy with fresh Guacamole and a dollop of Sour Cream.
This is how mine turned out:
This was soooooooo yummy & still crispy, definitely one to make again soon (after spending more time at the gym!)
Let me know if you’ve made it, and how it turned out.