Name: Chicken nugget nachos
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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)

Chicken nugget nachos

Don’t forget the sour cream!

Serves 4

Prep

Cook

30M

Total

35M

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Nachos get a makeover with this tempting and hearty weeknight hit.

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

Cook chicken nuggets following packet instructions.

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.

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.

Serve topped with sour cream, red onion, tomatoes, avocado, coriander sprigs and chilli.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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