Monday, July 15, 2013

Allergy free chicken nachos recipe

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 tsps ground coriander seeds
  • 1 tsp ground cumin seeds
  • 2 tsps smoked paprika
  • ½ tsp chilli powder (optional)
  • 500g chicken mince
  • 400g diced tomatoes
  • 420g refried beans
  • 1 red capsicum, finely chopped (optional)
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube
  • 200g corn chips
Suggested toppings
  • Grated lactose free cheese (optional)
  • 1-2 avocados
  • ½-1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • ½ cup tomato salsa

  • Preheat the oven to 200°C.
  • Heat the oil in a frying pan over a medium heat.
  • Add the onion and garlic and cook, stirring, until the onion is soft.
  • Add the coriander, cumin, paprika and chilli and cook, stirring, until aromatic.
  • Increase the heat to high and add the mince.
  • Cook, stirring, to break up the mince, until the mince is cooked through.
  • Add the tomatoes, refried beans, capsicum and stock.
  • Simmer, uncovered, for 10-15 minutes or until the mixture thickens.
  • Arrange corn chips and nachos mince on ovenproof plates.
  • Sprinkle over some cheese, as much as desired, and bake until the cheese melts.
  • If not including cheese, bake for up to 10 minutes so the chips are hot and crisp.
  • Meanwhile, use a fork to mash the avocados and lemon juice together.
  • Season to taste with salt and pepper.
  • Top the nachos with avocado and tomato salsa.

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