Alive and Cooking

Cheesy Chicken Chilli Nachos

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500 g chicken mince

2 fresh corn cobs

3 spring onions, roughly chopped

½ bullhorn pepper, finely chopped

2 green chilli, roughly chopped

5 button mushroom, roughly chopped

1 cup cheddar cheese

300 ml thickened cream

1 tbsp smoked paprika

600 g tortilla chips

Extra virgin olive oil


Char off the corn kernels on an open flame, then remove the kernels and set aside.

In a deep pan, fry off the chicken with a good splash of oil until brown. Tumble in the mushrooms and chilli, pepper, garlic, sprinkle in the paprika and stir to combine. Cook until the veg softens slightly. Pour in the wine, cream and bring to the boil. Scatter in the corn at the last minute.

Melt the cheese over the chips for about 5 mins in the oven at high temp. Cover with the chicken mixture, garnish with spring onions and serve.

Cheesy Chicken Chilli Nachos