Chicken & Chorizo Nachos

Ingredients

• 200 g lightly salted tortilla chips ((1 large bag))
• 1/2 pepper
• 2 tbsp sliced jalapenos in brine
• 100 g cheese (grated)
• One portion of Slow Cooker Chicken & Chorizo Stew
• sour cream
• salsa
• guacamole

Instructions

1. 1

   Preheat the oven to 180ºC (fan assisted, 200°C non fan)

2. 2

   Grate the cheese using a coarse grater and finely slice the pepper

3. 3

   Using an oven proof dish, scatter the tortilla chips to cover the bottom of the dish. Scatter with some of the cheese

4. 4

   Add some of the peppers and however many jalapenos as you like

5. 5

   Repeat until you have used up all of the tortillas making sure your last layer is cheese

6. 6

   Bake in the oven for 10-15 minutes until golden and the cheese has melted

7. 7

   While the nachos are in the oven, heat through the Chicken & Chorizo Stew if it isn’t already hot

8. 8

   Once the nachos are nice and golden brown, spoon over the Chicken & Chorizo Stew. Scatter with a little more cheese and put back in the oven until the cheese has melted

9. 9

   Serve with sour cream, salsa and guacamole