You're going to LOVE this Aussie classic ... with a zesty Mexican twist!
4 crumbed chicken schnitzels
100g cream cheese, chopped, at room temperature
375g jar mild thick and chunky tomato salsa
½ x 175g packet original corn chips, coarsely crushed
¾ cup grated pizza cheese
Green salad (See Tip) and mashed avocado, to serve
Place chicken on an oven tray lined with baking paper.
Cook in a hot oven (200C) for about 15 minutes, or until cooked through. Remove.
Meanwhile, stir cream cheese in a bowl with a wooden spoon until smooth. Add 2/3 cup of the salsa. Stir until combined. Reserve remaining salsa.
Spoon cream cheese mixture over top of chicken. Sprinkle with corn chips, then cheese.
Return to hot oven. Cook, for about 3 to 5 minutes or until cheese is golden brown.
Serve with salad, avocado and remaining salsa.
TIP! To make a green salad, combine green salad leaves, chopped cucumber and chopped green capsicum with bottled French salad dressing in a bowl. Crumbed chicken schnitzels are available from major supermarkets and butchers. You will need about 1 cup coarsely crushed corn chips.