Thursday, 11 August 2011

Nachos with Spicy chicken, chorizo and jalapeños

Spicy chicken, chorizo and jalapeños nachos.


1 x Old El Paso Original Nachos Dinner Kit 
1 x jar of Old El Paso Hot & Sweet Jalapeños, drained

300g boneless, skinless chicken breast, cut into bite size chunks
100g chorizo, cut into thin slices
150g grated cheese 
Guacamole to serve
Sour cream to serve
1. Pre-heat oven to 180ºC (160 ºC for fan assisted ovens), gas mark 4.
2. Place the chorizo in a frying pan and cook for 2-3 minutes until it starts to release its oil. Throw in the chicken and cook for 3-4 minutes until just golden.
3. Stir in one of the sachets of Old El Paso Nachos Topping and simmer uncovered for another 3-4 minutes or until the chicken is thoroughly cooked.
4. Place a layer of the Old El Paso Nachips in the base of a large baking dish, then spoon over a few dollops of the chicken and chorizo mixture. Sprinkle with a handful of Old El Paso Hot & Sweet Jalapeños and cheese.
5. Cover with more Old El Paso Nachips and repeat to make 3 layers, saving some of the cheese for the topping. Top with the second sachet of Old El Paso Nacho Topping and sprinkle on the rest of cheese.
6. Bake in the oven for 10 minutes until the cheese is melted and bubbling.

Make it your way

Take to the table, top with chunky guacamole and cooling sour cream – then let everyone just dig in!
If you can’t find chorizo, chop up a 3 or 4 standard sausages and add a few chopped jalapeños to the pan when cooking to create that spicy taste!

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