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Nacho bowl with fajita chicken recipe
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Cheesy corn chip bowl with fajita chicken, Mexican salad, and veggies.
Ingredients:
  • 2 Free Range Chicken Tenderloins
  • 2.50 gm fajita spice mix
  • 36.40 gm olive oil
  • 1/2 red onion, cut into wedges
  • 1/2 red capsicum, deseeded, coarsely chopped
  • 125g can black beans, rinsed, drained
  • 10.60 gm fresh lime juice
  • 100g sweet potato, peeled, cut into 5mm-thick slices
  • 1/2 baby cos lettuce, thinly shredded
  • 1/2 small avocado, thinly sliced
  • 4 small cherry tomatoes, halved
  • Sour cream, to serve
  • 1/2 Lebanese cucumber, peeled into ribbons, to serve
  • Fresh coriander sprigs, to serve
  • Thinly sliced fresh jalapeño chilli, to serve
  • 170g pkt Nacho Cheese corn chips
  • 160g (2 cups) shredded 3 cheese blend
Instructions:
  • Place the tenderloins in an elegant glass or ceramic bowl. Sprinkle them with the delightful spice mix and drizzle 2 tsp of the oil. Gently toss until they are beautifully coated. Cover the bowl with plastic wrap and let it chill in the fridge for 30 minutes to marinate.
  • Preheat the oven to 180C/160C fan forced. Line the inside of an 18cm ovenproof bowl with foil and place a disc of baking paper in the base. Layer one-third of the chips and cheese, then bake for 5 minutes until the cheese is starting to melt. Add half of the remaining chips and cheese, building up the sides of the bowl. Bake for another 5 minutes. Repeat with the remaining chips and cheese, then bake for 15 minutes until the cheese is golden. Let it cool completely in the bowl.
  • Once the bowl has cooled, prepare a baking tray by lining it with parchment paper. Spread onion and capsicum on the tray, drizzle with 1 tablespoon of oil, season generously, and roast for 30 minutes or until they are tender.
  • In a bowl, mix together beans, lime juice, and the remaining 2 teaspoons of oil.
  • Heat up a barbecue grill or chargrill pan over medium-high heat. Grill the sweet potato for 3-4 minutes on each side until tender, then place them on a plate. Grill the chicken for 2-3 minutes on each side until completely cooked, then transfer to a cutting board and slice it thickly.
  • Remove the cooled corn chip bowl from the oven. Fill it with lettuce, roasted vegetables, bean mixture, sweet potato, chicken, avocado, tomato, and sour cream. Top with cucumber ribbons, coriander sprigs, sliced jalapeño, and black pepper.

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