Chicken and black bean nachos

Chicken and black bean nachos

By

Ready in minutes this family-friendly chicken nachos dish is sure to be a hit!

The ingredient of Chicken and black bean nachos

  1. 230g pkt Mission Tortilla Strips
  2. 453g jar Mission Chunky Salsa Mild
  3. 1 cup shredded Coles RSPCA Approved Hot Roast Chicken
  4. 1/3 cup rinsed and drained canned black beans
  5. 1 cup (120g) grated tasty cheddar
  6. 1/3 cup coriander leaves
  7. 1 large tomato, finely chopped
  8. 2 tablespoons jalapeu00f1o slices, drained, chopped
  9. 1 spring onion, thinly sliced
  10. Lime wedges, to serve

The instruction how to make Chicken and black bean nachos

  1. Preheat grill on high. Arrange the tortilla strips over the base of a 22cm x 30cm ovenproof dish. Spoon over the salsa. Top with the chicken and beans and sprinkle with cheddar. Cook under the grill for 3-5 mins or until cheese melts and tortilla strips are light golden.
  2. Sprinkle the nachos with the combined coriander, tomato, jalapeu00f1o and spring onion. Serve immediately with lime wedges.

Nutritions of Chicken and black bean nachos

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like