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Chicken and Bean Nachos with Lime Guacamole

Chicken and Bean Nachos with Lime Guacamole recipe, brought to you by MiNDFOOD.

Chicken and Bean Nachos with Lime Guacamole

Serves 4

4 small chicken breast fillets

1 tsp lemon pepper

1 tsp cajun seasoning

1 tsp dried oregano

1 large avocado, peeled, sliced

1 lime, rind finely grated, juiced

½ cup sour cream

1 tbsp olive oil

1 red onion, finely chopped

400g can red kidney beans, drained, rinsed

400g can diced tomatoes

olive oil cooking spray

corn chips, to serve

1 cup grated tasty cheese

1 long green chilli, deseeded, thinly sliced

1 long red chilli, deseeded, thinly sliced

1 Place chicken in a shallow ceramic dish. Combine lemon pepper, cajun seasoning and oregano in a small bowl. Rub spice mixture over chicken. Cover and refrigerate for 30 minutes.

2 Place avocado, lime rind and 1 tbsp lime juice in a bowl and mash with a fork until smooth. Add sour cream and stir until well combined. Cover and refrigerate.

3 Heat oil in a frying pan over medium heat. Add onion; cook for 3 minutes or until soft. Add beans and tomatoes. Stir until well combined and mixture comes to the boil. Season with salt and pepper.

4 Heat a chargrill pan over medium heat. Spray chicken with olive oil. Cook for 4 minutes each side or until cooked through. Transfer to a plate; cover and stand for 5 minutes. Slice. Divide corn chips between 4 plates. Top with bean mixture, chicken and cheese. Cook under a grill for 1-2 minutes or until cheese is melted. Top with chilli. Spoon guacamole into dishes and serve.

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