Nacho Hot Pot

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Nacho Hot Pot
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 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)

  • Method

  • 1
    Pre-heat the oven to: 200°C / 390°F / Gas Mark 6.
  • 2
    Toss the chicken fillet strips in 15g of fajita spice.
  • 3
    Using a Le Creuset 28cm Signature Cast iron Fleur Embossed Casserole, fry the chicken in 2 Tbsps. of olive oil over a medium heat, for 5- 8 minutes until the chicken is cooked through.
  • 4
    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.
  • 5
    Stir and leave to simmer for 10 minutes. Turn off the heat, remove most of the sauce from the pan, and keep aside.
  • 6
    Arrange the nacho chips in the casserole and top with your homemade tomato sauce, cooked chicken and grated cheese if you like.
  • 7
    Place under the grill for 5 minutes.
  • 8
    Serve hot topped with red kidney beans, pink pickled onions, charred corn off the cob, baby spinach, chopped tomatoes and fresh chilli.