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15 minutes
5 minutes
20 minutes
- 230g pkt Tortilla Strips
- 453g jar Chunky Salsa Mild
- 250.00 ml shredded Hot Roast Chicken
- 82.50 ml rinsed and drained canned black beans
- 120g tasty cheese
- 82.50 ml coriander leaves
- 1 large tomato, finely chopped
- 40.00 ml jalapeño slices, drained, chopped
- 1 spring onion, thinly sliced
- Preheat the grill to high heat. Spread the tortilla strips evenly in a 22cm x 30cm ovenproof dish. Spoon salsa over the strips, then layer with chicken, beans, and cheddar cheese. Grill for 3-5 minutes until the cheese melts and the tortilla strips turn golden brown.
- Top the crispy nachos with the flavorful mixture of fresh coriander, ripe tomato, spicy jalapeño, and fragrant spring onion. Enjoy right away alongside zesty lime wedges.
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