|750 g||McCain Oven Chips — Texan BBQ flavour|
|2 tbsp||olive oil|
|1||medium onion — diced|
|4||garlic cloves — minced|
|30 g||tomato paste|
|4||chicken breast fillets — cooked and shredded|
|1 tin||canned tomatoes|
|1 tbsp||chicken spice|
|1 tbsp||smoked paprika|
|1/2 cup||mozzarella cheese — grated|
|1/2 cup||mature cheddar — grated|
|1 handful||spring onions — chopped|
|black pepper — to taste|
|red chilli — sliced|
|spring onions — sliced lengthways|
Preheat the oven to 220°C.
Place the frozen McCain Crispy Oven Chips in an oven-proof pan and bake for 5 minutes. Set aside.
In a pan, heat oil and sauté the onion and garlic.
Add tomato paste, chillies and chicken, and mix together. Season with chicken spice and smoked paprika, then add the canned tomatoes.
Let it simmer for 5–8 minutes and cool down. Season with salt and pepper.
Place the chicken mixture on top of the chips then sprinkle with cheddar cheese and mozzarella cheese.
Bake for 5 minutes, until the cheese is melted.
Garnish with fresh coriander, spring onion and chilli.
Serve with the guacamole and enjoy.
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