Ingredients
1 /2 x 1kg bag frozen Ingham’s Chicken Breast Nuggets Tempura
230g natural corn chips
1/2 cup grated tasty cheese
1/2 cup drained canned red kidney beans
1/2 cup sour cream
1/2 small red onion, thinly sliced
200g cherry tomatoes, quartered
1 avocado, diced
1 cup coriander sprigs
Finely chopped red chilli, to serve (optional)
Method
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Cook chicken nuggets following packet instructions.
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Meanwhile, arrange corn chips in a 6cm-deep 7-cup capacity 28 x 20cm ovenproof dish. Sprinkle with half the cheese. Bake for 5 minutes or until cheese has melted.
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Increase oven to 220°C/200°C fan. Top chips with chicken nuggets, kidney beans and remaining tasty cheese. Bake for 5 minutes or until cheese has melted.
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Serve topped with sour cream, red onion, tomatoes, avocado, coriander sprigs and chilli.