These Spicy Chicken Nachos are definitely a crowd pleaser served with sour cream and Home Made Guacamole - they were definitely a hit.. So easy to make especially the corn chips being made from tortillas, the mince spicy but not overpowering which can be made with or without the chilli kick.
Please note as we had a houseful I doubled the recipe below.
Spicy Chicken Nachos
(Recipe adapted from Weight Watchers 1 Recipe 3 Ways Cookbook)
ProPoints per Serve: 11
4 x 40g extra light flour tortillas
1 tablespoon olive oil
500 grams low fat chicken mince
1 brown onion, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
1 carrot, peeled and finely chopped
2 teaspoons ground cumin
1 teadspoon ground coriander
300 gram jar chunky tomato salsa
1 cup water
1 - 2 teaspoons chilli flakes (if desired)
1/3 cup extra light sour cream
1/2 cup fresh coriander leaves
Preheat oven to 200 degress Celsius or 180 degrees Celsius fan-forced. Line 2 baking trays with baking paper. Cut each tortilla into 12 wedges. Place on prepared trays and lightly spray with oil. Bake for 10 minutes or until crisp and golden. Cool.
Meanwhile, heat half the oil in a large non-stick frying pan over medium-high heat. Add mince and cook, breaking up any lumps for 3-5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan. Add onion, capsicum and carrot. Cook strirring for 5 minutes or until softened. Add cumin and coriander and cook stirring for 1 minute or until fragrant. Return mince to the pan with salsa, water and chilli flakes if using and bring to the boil. Reduce heat and simmer, uncovered, for 10 - 12 minutes or until thickened.
Place tortilla chips into serving bowls. Top with mince mixture , sour cream and coriander.
Serve with a 0ppt salad, homemade guacamole and some grated cheese if desired.
(Click here for a printable version of this recipe)