Green chilli chicken nachos

• chicken↗300g

  shredded (leftover roast or rotisserie chicken also works well)

• large green chillies↗2

  (seeds removed if you prefer less heat) finely chopped with a few slices reserved to serve

• soured cream or Greek yogurt↗2 heaped tbsp

  plus extra to serve

• ground cumin↗½
• garlic granules↗½
• lime↗½

  juiced

• bag of tortilla chips↗200g
• grated cheddar and mozzarella mix150g
• can of black beans↗200g

  drained and rinsed

• small red onion↗½

  finely chopped

• handful of coriander

  chopped

• guacamole
• salsa or pico de gallo

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. First make the green chilli chicken mix. In a bowl, combine the shredded chicken, green chillies, soured cream, cumin, garlic granules, lime juice and a good pinch of salt and pepper.

2. 2

   In a large ovenproof dish or baking tray, spread out half the tortilla chips. Scatter over half the chicken mixture, half the cheese, some black beans and red onion. Repeat with the remaining tortillas, chicken, cheese and toppings.

3. 3

   Bake for 20 mins, or until the cheese is melted and bubbling. Sprinkle with fresh coriander and sliced chilli, serve with extra soured cream, guacamole and salsa on the side for dipping.