Baked Tortilla Chips with Chicken and Avocado

Ingredients

• 500 g Nachos (ready-made)
• 350 g Chicken breast fillet
• 2 Spring Onions
• 1 can kidney beans
• 3 tbsp corn kernels
• 1 tbsp Vegetable oil
• 1 tsp chili powder
• 2 tbsp Lime juice
• 200 g cheddar cheese (shredded, or Gouda as substitute)
• 2 ripe avocados
• Salt
• freshly ground pepper
• 2 tbsp parsley (finely chopped, or cilantro as substitute)

Instructions

1. 1.

   Slice the chicken into small strips and season with salt and pepper. Drain the kidney beans and corn well. Wash, trim, and finely chop the spring onions.

2. 2.

   Heat the oil in a pan and sear the chicken until golden. Reduce heat, add the beans, corn, and chili powder, cooking briefly. Remove from heat, stir in the spring onions and lime juice, seasoning with salt to taste.

3. 3.

   Spread the nachos on four oven-safe plates, topping each with a quarter of the pan mixture. Sprinkle generously with cheese and bake under a hot grill for 5 minutes until the cheese melts.

4. 4.

   Meanwhile, peel, halve, pit, and dice the avocados. Distribute over the warm chicken nachos and garnish with parsley. Serve immediately.