Name: Mexican-style nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tin Rhodes Quality Mexican-style Tomatoes; 1 cup shredded chicken; 1 tin Rhodes Quality Black Beans drained; 1 packet corn chips; cheddar cheese grated; 1 avocado; 3/4 cup sour cream; 1/4 tsp garlic powder; fresh lime juice to taste; salt and black pepper to taste; 1/2 punnet exotic tomatoes roughly chopped; 1/2 red onion sliced; 1 handful fresh coriander; fresh lime juice to taste; green chilli chopped, to taste; olive oil to drizzle; salt and black pepper to season

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Ingredients (17)

1 tin	Rhodes Quality Mexican-style Tomatoes
1 cup	shredded chicken
1 tin	Rhodes Quality Black Beans — drained
1 packet	corn chips
	cheddar cheese — grated

Avo crema

1	avocado
3/4 cup	sour cream
1/4 tsp	garlic powder
	fresh lime juice — to taste
	salt and black pepper — to taste

Tomato salsa

1/2 punnet	exotic tomatoes — roughly chopped
1/2	red onion — sliced
1 handful	fresh coriander
	fresh lime juice — to taste
	green chilli — chopped, to taste
	olive oil — to drizzle
	salt and black pepper — to season

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Method:

Decant the Rhodes Quality Mexican-style Tomatoes into a bowl and mix in the chicken and black beans.

Add a thin layer of corn chips to a baking tray, top with some of the chicken mixture and cheese. Repeat once so that you have to layers, finishing with a cheese layer on the top.

Grill in a hot oven until the cheese melts.

Avo crema

Blitz all the ingredients together until smooth. Season to taste with salt and black pepper.

Tomato salsa

Mix the tomatoes, red onion and green chilli together in a small bowl. Add the finely chopped coriander followed by the lime juice and a drizzle of olive oil. Season to taste with salt and black pepper.

To serve

Top with tomato salsa, garnish with fresh coriander and serve with the avo crema.