Chicken & Chorizo Nachos
These Chicken & Chorizo Nachos are packed full of delicious flavours. Crispy tortilla chips covered in melted cheese with heat from the chilies topped with my rich and tasty Slow Cooker Chicken & Chorizo Stew.
Ingredients
- 200 g lightly salted tortilla chips (1 large bag)
- ½ pepper
- 2 tbsp sliced jalapenos in brine
- 100 g cheese grated
- One portion of Slow Cooker Chicken & Chorizo Stew
To serve
- sour cream
- salsa
- guacamole
Instructions
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Preheat the oven to 180ºC (fan assisted, 200°C non fan)
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Grate the cheese using a coarse grater and finely slice the pepper
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Using an oven proof dish, scatter the tortilla chips to cover the bottom of the dish. Scatter with some of the cheese
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Add some of the peppers and however many jalapenos as you like
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Repeat until you have used up all of the tortillas making sure your last layer is cheese
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Bake in the oven for 10-15 minutes until golden and the cheese has melted
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While the nachos are in the oven, heat through the Chicken & Chorizo Stew if it isn’t already hot
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Once the nachos are nice and golden brown, spoon over the Chicken & Chorizo Stew. Scatter with a little more cheese and put back in the oven until the cheese has melted
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Serve with sour cream, salsa and guacamole
Recipe Notes
Nutritional information is given as a guide only and my vary.