2 CHICKEN BREASTS & A CHORIZO NACHOS

2 CHICKEN BREASTS & A CHORIZO NACHOS

It’s actually shocking how much I think about Food. This was literally a recipe that I thought up between leaving work and arriving at the Supermarket. I thought, surely this would make for the perfect combination of spice and comfort food! I heart Nachos, but I wanted to add a bit of sass to the usual mince combo and here it is! This is such a Winner! 

| Ingredients |

2 Chicken Breasts (Cut Horizontally to make into 2 fillets and then chop into pieces)

1 Deli Chorizo Sausage (Slice) 

1 Onion (Chopped Finely)

1 Tbsp Oil

1 Tsp Garlic 

1/2 Cup Preserved Red Capsicum 

1 Packet Chicken Burrito Mix 

1 x Can Mexican Tomatoes 

1x Can Mild Chilli Beans 

Salt and Pepper 

1 Cup Frozen Corn 

1 Packet Corn Chips of Choice 

 

| Method |

  1. Cut Chicken Breasts and place in a bowl. Mix with the Chicken Burrito packet and place to the side. 
  2. Chop 1 Onion finely and place in a large saucepan with 1 Tbsp of oil and begin to sweat (8-10 minutes). Add 1 Tsp of Garlic and crack some salt and pepper and stir. Add chorizo and cook for 4-6 Minutes until fragrant. Add Capsicum and stir for 2 minutes. Add corn and stir for 2 minutes.
  3. Add 1 can of Mexican tomatoes and 1 can of mild chilli beans. Cover and Simmer for 10 minutes. 
  4. Whilst the mixture is simmering get a frypan and add 2 Tbsp of Oil and the chicken and cook on medium-high heat until cooked through 8-10 minutes. Once cooked add to the tomato mixture and simmer for a further 10 minutes.
  5. If you feel like it you can arrange the corn chips around the outside of a skillet, add nacho mixture to the middle sprinkle with mozzarella cheese and place under the grill until Cheese is bubbling.
  6. Serve with Sour Cream, Cheese and Nacho Chips