Chicken and Prawn Nachos Recipe

A incredibly quick and easy version of the traditional beef chilli mince, and served in cups for an appealing presentation.

Difficulty

Prep Time

15 minutes

Cooking Time

5 minutes

Serves

4
Print Recipe

Recipe Ingredients

  • 15 ml SPAR olive oil
  • 1 small onion, finely chopped
  • 375 g chicken fillet strips, halved
  • 225 g frozen shrimps of prawns
  • 410 g can Mexican-style diced tomatoes
  • 2 ml sugar
  • salt and freshly ground black pepper to taste

Topping

  • Nachos original flavour corn chips
  • Grated cheddar cheese
  • Avocado pear, peeled and cubed
  • Sour cream or plain thick yoghurt

Recipe Method

  1. In a frying pan, fry the onion lightly in pre-heated oil. Add in the chicken and shrimps or prawns and toss over fairly high heat to almost cook through.
  2. Stir in the tomatoes, sugar and seasonings and simmer to boil off some of the liquid.
  3. Serve into portions and top with Nachos corn chips. Sprinkle the cheese over and briefly place under a hot grill to melt.
  4. Serve immediately with a topping of avocado pear cubes and a dollop of sour cream or yoghurt.

Hints & Tips

 If you choose to serve individual portions as illustrated, be sure the crockery is oven-proof or at least dishwasher-temperature-safe.

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