What’s great about it:
Make nachos extra tasty by adding extra veggies. Use what’s left in the fridge to reduce food waste or swap the chicken for canned beans for an extra fibre boost.
Serves 6 | Prep time 15 minutes | Cook time 20-25 minutes
1 small zucchini, grated (squeeze out excess moisture)
1 small carrot, grated
400g tin tomatoes, chopped
1 tablespoon Extra Virgin Olive Oil
½ bag Corn Chips
250 g BBQ chicken, shredded, skin removed
100g Cheese, low fat (mozzarella/cheddar)
1 medium tomato, diced
½ medium red onion, diced
1 medium red capsicum, sliced
½ avocado, diced
1 lime, for garnishing
For the nachos
PREHEAT oven to 180ºC.
SAUTÉ zucchini, carrot, and tomatoes in a pan over medium heat with extra virgin olive oil.
LAYER corn chips, chicken, sautéed vegetables and cheese in the ovenproof dish.
PLACE dish in oven until cheese has melted.
For the salsa
MIX tomato, onion, capsicum and avocado in a small bowl, drizzle with lime juice.
SERVE nachos with salsa.
Recipe courtesy of: Chloe Dyce, Country Kitchens Team
Filed under: nachos, zucchini, carrot, chicken, corn chips, vegetables