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Mexican Nachos with the Lot

By Meg Yonson

Mexican Nachos with the Lot
Photo by: Ella Martin.
  • 4 servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
Mexican Nachos with the Lot
Photo by: Ella Martin.

You certainly don't have to skimp on flavour when you quit sugar! We've stepped up the nachos game by adding Mexican flavours and a greened-out guac thanks to the clever addition of peas. Thank us later!  

Servings: 4
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • 200 g plain baked corn chips.
  • 50 g Cheddar cheese, grated.
  • 50 g Mozzarella cheese, grated.

Guac

  • 1 large avocado.
  • 50 g feta, crumbled.
  • 1/2 lemon, juiced.
  • 1/4 cup green peas, defrosted.

Spicy Chicken + Corn

  • 2 teaspoons salted butter.
  • 2 corn cobs, kernels sliced off.
  • 1/2 teaspoon smoked paprika.
  • 1/4 teaspoon cayenne pepper.
  • 250 g shredded roast chicken.

To serve

  • 100 g sour cream.
  • 1 large tomato, diced.
  • 4 spring onions, sliced.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with foil.

2. In a large frypan, melt the butter and add in the corn kernels. Fry for 3 minutes until they soften. Add in the paprika, cayenne and shredded chicken and cook for another minute until the corn and chicken are coated in spices.

3. Sprinkle the base of the baking tray with corn chips, arrange a little of the Spicy Chicken + Corn over the top and sprinkle with some Cheddar and Mozzarella. Make another layer of corn chips, followed by another layer of Spicy Chicken + Corn and cheese. Repeat this process until you have no more left.

4. Place nachos into the oven and bake for 15 minutes until the cheese is fully melted and the chips start to turn brown on the edges.

5. While the nachos are baking, make Guac. Place all ingredients into a bowl and mash with a fork until combined. Set aside for serving.

6. Once nachos are cooked, remove from the oven and dollop on the guac and sour cream and scatter over fresh tomato and spring onions. Serve.


Note

Styling by Gemma Lush. 

You certainly don't have to skimp on flavour when you quit sugar! We've stepped up the nachos game by adding Mexican flavours and a greened-out guac thanks to the clever addition of peas. Thank us later!

Ingredients

  • 200 g plain baked corn chips.
  • 50 g Cheddar cheese, grated.
  • 50 g Mozzarella cheese, grated.

Guac

  • 1 large avocado.
  • 50 g feta, crumbled.
  • 1/2 lemon, juiced.
  • 1/4 cup green peas, defrosted.

Spicy Chicken + Corn

  • 2 teaspoons salted butter.
  • 2 corn cobs, kernels sliced off.
  • 1/2 teaspoon smoked paprika.
  • 1/4 teaspoon cayenne pepper.
  • 250 g shredded roast chicken.

To serve

  • 100 g sour cream.
  • 1 large tomato, diced.
  • 4 spring onions, sliced.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with foil.

2. In a large frypan, melt the butter and add in the corn kernels. Fry for 3 minutes until they soften. Add in the paprika, cayenne and shredded chicken and cook for another minute until the corn and chicken are coated in spices.

3. Sprinkle the base of the baking tray with corn chips, arrange a little of the Spicy Chicken + Corn over the top and sprinkle with some Cheddar and Mozzarella. Make another layer of corn chips, followed by another layer of Spicy Chicken + Corn and cheese. Repeat this process until you have no more left.

4. Place nachos into the oven and bake for 15 minutes until the cheese is fully melted and the chips start to turn brown on the edges.

5. While the nachos are baking, make Guac. Place all ingredients into a bowl and mash with a fork until combined. Set aside for serving.

6. Once nachos are cooked, remove from the oven and dollop on the guac and sour cream and scatter over fresh tomato and spring onions. Serve.

Note

Styling by Gemma Lush.