Chicken & Black Bean Loaded Nachos
By Angela Patel
For the ultimate part-time snack when watching the Superbowl or any other match of the moment, hot and cheesy nachos comes out tops every time. They can be prepared ahead, cook in minutes and are perfect for sharing.
Simply serve with smashed avocado, chilli- spiced soured cream and lime wedges to squeeze. A Cole & Mason Barkway Acacia wooden chopping board is ideal to bring the nachos and accompaniments to the table.
Kitchen tools needed:
Cole & Mason Hoxton Salt and Pepper Mills
Prep: 20 mins
Cook: 10 mins
Difficulty: Easy
Serves: 4-6
Ingredients
- 2 ripe avocado, peeled, stone removed and flesh chopped
- Juice of 1 large lime, plus wedges, to serve
- Salt and freshly ground black pepper
- 300g cooked chicken breast, shredded (see Tips)
- 200g pot fresh tomato salsa
- 200g can black beans, drained and rinsed
- 200g tortilla (corn) chips
- 225g ready-grated Cheddar and mozzarella cheese mix
- 1 plump red chilli, thinly sliced
- 2 spring onions, thinly sliced
- Fresh coriander leaves, to garnish
- Soured cream, to serve (see Tips)
Method
- Preheat the oven to to 200°C/180°C fan/Gas Mark 6. Place the avocado flesh and lime juice in a bowl and roughly mash with a fork. Season with salt and freshly ground black pepper and transfer to a small serving bowl. Set aside.
- Toss the shredded chicken and salsa together in a mixing bowl. Layer the tortilla chips in a large shallow oven-proof dish with the chicken mixture, black beans and grated cheese. Seasoning with a little salt and freshly ground black pepper between each layer.
- Bake in the preheated oven for 8-10 minutes until the cheese has melted and the tortilla chips are crisp around the edges.
- Scatter over the sliced chilli and spring onions and garnish with coriander leaves. Serve with the smashed avocado, soured cream and lime wedges.
TIPS
This is a great way to use up leftover roast chicken or you can use ready-cooked chicken breast fillets. For a veggie version replace the chicken with lightly fried thinly sliced peppers or mushrooms.
For extra spice serve the soured cream with a grinding of chilli using the Stadhampton Chilli & Spice Mill.
Replace the black beans with any other variety of canned beans or a large can of drained sweetcorn kernels.
