Ingredients
- 3 Tbsp (45ml) olive oil
- 2 tsp (10ml) fajita spice
- 4 breast fillets
- 400g good-quality nachos
- 2 corn on the cob, cooked and lightly charred
- 1/2 cup (125ml) caramelised onion, cooked and chopped
- 200ml mild salsa
- 1 cup (250ml) chunky cottage cheese (plain)
- 400ml matured cheddar cheese, grated
- 300ml guacamole (mashed avocado, chilli, lemon juice, chopped spring onion)
- 100ml crème fraiche
- chopped coriander
Method
- Preheat the oven to 190°C.
- In a small bowl, mix the olive oil and fajita spice.
- Gently pound the chicken breast with a meat mallet to achieve an even thickness, then rub it with the fajita oil. Set aside.
- Divide the nachos between four ovenproof serving bowls or one large dish.
- Cut the corn off the cob and mix with the caramelised onion. Divide the mixture between the four bowls and spoon it on top of the nachos.
- Top with the salsa and cottage cheese.
- Sprinkle with the cheddar cheese and bake in the preheated oven for 10-15 minutes.
- Meanwhile, heat a griddle pan over medium heat and cook the marinated chicken fillets for about 3 minutes on each side, until they are cooked through and golden brown.
- Cut the fillets in half and place them on top of the piping-hot nachos.
- Serve with dollops of guacamole, crème fraiche and chopped coriander.
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