Ingredients
700g packet frozen crumbed chicken nuggets
230g packet white corn tortilla strips
375g jar medium Mexican salsa
2 cups grated Tasty cheese
2 vine-ripened tomatoes, chopped
½ small red onion, finely chopped
1/3 cup chopped fresh coriander
1 tablespoon lime juice
MASHED AVOCADO
1 large ripe avocado, chopped
2 teaspoons lime juice
Method
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To heat nuggets, place in a single layer on a lightly oiled, large oven tray.
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Cook in a hot oven (200C), turning halfway, for about 16 to 18 minutes, or until hot Transfer nuggets to a bowl. Clean oven tray.
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Line same large oven tray with a sheet of baking paper. Arrange tortilla strips over tray. Top with nuggets. Spoon over salsa. Sprinkle with cheese.
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Return tray to hot oven. Cook for about 12 to 15 minutes, or until cheese is melted.
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Meanwhile, make mashed avocado. Place avocado and juice in a bowl. Season with salt and pepper. Mash until combined.
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Combine tomatoes with onion, coriander and juice in a bowl.
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To serve, top nachos with tomato mixture and mashed avocado.
