Low-fat baked chicken nachos
|500 g||chicken mince|
|cheddar cheese, grated — low fat|
|1 can||tomato sauce — Mexican flavoured|
|1||onion — chopped|
|250 g||pepper — mixed, chopped|
|olives — sliced|
|sour cream — fat-free|
|taco spice mix|
Preheat your oven to 200 °C.
Spray your cooking pan with non-stick spray. Start browning the
chopped onion and add the chicken mince, peppers and olives to the pan.
Add taco seasoning and allow to cook for 10 – 15 minutes.
Spray an oven-proof dish with non-stick spray and place one layer
of tortilla chips. The trick here is to overlap the chips slightly, so
when the cheese melts, it sticks them together.
Take a handful of shredded cheese and sprinkle it over the first layer of chips.
Spoon the 1/3 of the cooked chicken on top of the chips and cheese.
Next, place one final layer of chips. Spoon on top the rest of the chicken and as much cheese as you’d like.
Now, add 1 can of the Mexican tomato to the final layer and squeeze some fresh lime juice on top.
Bake at 200 °C for about 5 – 8 minutes minutes, so they become heated thoroughly.
Next, turn your oven’s grill on. Grill for 1-3 minutes (watch
closely) and immediately remove once the cheese starts to brown and look
Sprinkle some fresh coriander, chopped salad tomatoes and onions on top.
Serve with low fat sour cream and guacamole.
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