Nacho Hot Pot
- 400g free-range chicken fillets, sliced
- 25g fajita spice mix
- 3 Tbsps. olive oil
- 4 cloves garlic, chopped
- 2 x 400g canned tomatoes
- 500g nachos
- Grated cheese (optional)
- 3 chillies, sliced
- 400g can of red kidney beans, drained and rinsed
- 2 cobs of charred corn, kernels cut off the cob
- 90g pickled pink onions
- Baby spinach, to serve
- Avocado, to serve
- Exotic tomatoes, to serve
- Sour cream, to serve (optional)
Preheat the grill to 200°C.
Toss the chicken fillet strips in 15g of fajita spice. Using a Le Creuset Fleur Signature Soup Pot, fry the chicken in 2 Tbsps. of olive oil over a medium heat, for 5- 8 minutes until the chicken is cooked through. Remove from the pan and add another tablespoon of olive oil, garlic, the remaining fajita spice and fry for 2 minutes before adding the canned tomatoes. Stir and leave to simmer for 10 minutes. Turn off the heat, remove most of the sauce from the pan, and keep aside.
Arrange the nacho chips in the casserole and top with your homemade tomato sauce, cooked chicken and grated cheese if you like. Place under the grill for 5 minutes.
Serve hot topped with red kidney beans, pink pickled onions, charred corn off the cob, baby spinach, chopped tomatoes and fresh chilli.