start this weekend on a simple, relaxed note before the Easter action starts.
Time: 20 minutes
Recipe by: Nicole Snelling
450g Simply Chicken Fingers
250g Nacho Corn Chips
1 tin chopped tinned tomato
1 tin mixed beans, drained and rinsed
1 ½ cheddar cheese, grated
½ Cup guacamole
½ red onion, finely diced
2 tomatoes, finely chopped
salt and pepper, to taste
Preheat the oven to 190°C.
Prepare the Simply Chicken Fingers according to package instructions and then cut the cooked fingers into bite sized pieces.
Season the tinned tomato with salt, pepper and a pinch of sugar.
Line a baking sheet with some baking paper, add half the nachos, mixed beans, tinned tomato, chicken fingers and cheese. Then repeat the process and place the sheet pan into the oven to cook for 8-10 minutes until the cheese has melted and turned golden in colour.
Add the chopped fresh tomato, red onion, guacamole and sour cream over cooked nachos and serve.
Chefs Tip: Use a Mexican flavoured tinned chopped tomato instead of plain chopped tinned tomato for some extra flavour.