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Chicken & Mushroom Nachos

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

250g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
40g sachet fajita seasoning
250g chicken mince
300g jar Mexican tomato salsa
230g bag Mission brand tortilla strips
1 cup grated tasty cheese
Mashed avocado, sour cream, chopped pickled jalapeno & chopped coriander leaves, to serve

Method

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2

Heat oil in a saucepan over medium heat. Add onion and fajita seasoning, cook until softened. Increase heat to high, add mushrooms and mince, cook, breaking up mince with a wooden spoon, for 8-10 minutes until browned. Add tomato salsa and bring to a simmer. Reduce heat to low, a simmer for 15 minutes or until sauce thickens.

3

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Arrange tortilla strips over base of tray. Sprinkle three-quarters of cheese over tortilla strips. Top with mince mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese has melted and tortilla strips heated through. Top with mashed avocado, sour cream, chopped pickled jalapeno & chopped fresh coriander leaves. Serve.

Ingredients

 250g button, cup or flat mushrooms
 2 tsp olive oil
 1 brown onion, finely chopped
 40g sachet fajita seasoning
 250g chicken mince
 300g jar Mexican tomato salsa
 230g bag Mission brand tortilla strips
 1 cup grated tasty cheese
 Mashed avocado, sour cream, chopped pickled jalapeno & chopped coriander leaves, to serve

Directions

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2

Heat oil in a saucepan over medium heat. Add onion and fajita seasoning, cook until softened. Increase heat to high, add mushrooms and mince, cook, breaking up mince with a wooden spoon, for 8-10 minutes until browned. Add tomato salsa and bring to a simmer. Reduce heat to low, a simmer for 15 minutes or until sauce thickens.

3

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Arrange tortilla strips over base of tray. Sprinkle three-quarters of cheese over tortilla strips. Top with mince mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese has melted and tortilla strips heated through. Top with mashed avocado, sour cream, chopped pickled jalapeno & chopped fresh coriander leaves. Serve.

Chicken & Mushroom Nachos

Tags:

 Chicken

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