Ingredients
200g plain corn tortilla chips
2 cooked chicken breasts, shredded into small pieces
6 spring onions, thinly sliced
140g Red Leicester cheese, grated
1 small jar red or green sliced pickled jalapeño peppers
small bunch coriander, leaves roughly chopped
your choice of salsa, hot pepper sauce (like Chipotle Tabasco), crème fraîche, guacamole or extra jalapeños, to serve
Method
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Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the shredded chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
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To serve, sprinkle with the coriander and eat with your favourite accompaniments.
PER SERVING
484 kcals • fat 25g • saturates 8g • carbs 35g • sugars 5g • fibre 3g • protein 31g • salt 2.3g
