Party Nachos

30 mins Prep
30 mins Cook
8 Serves

Summer holidays are for get-togethers, pool parties & hanging out with mates in the backyard over large platters of delicious Party Chicken Nachos!

For the Chicken

  • 800g Lilydale Free Range chicken thigh fillets, diced into 1 cm pieces
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 2 tbsps lime juice
  • 1 tbsp olive oil
  • 1 cup diced canned tomatoes (or store-bought taco sauce)
  • 150g corn chips
  • 1 cup shredded mozzarella cheese
  • 1 tbsp grated parmesan cheese
  • 1 corn on the cob, grilled,kernels removed
  • Tomato, onion, jalapeno, coriander, lime, salt and pepper – for salsa
  • Avocado, onion, coriander, lime, salt and pepper – for guacamole
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1. Place diced Lilydale chicken in medium bowl. Add smoked paprika, cumin, cayenne pepper, garlic powder, oregano, salt and lime juice. Toss and mix well to coat the chicken pieces thoroughly. Set aside.

2. To make the salsa, finely dice 1 tomato, ½ red onion and ½ deseeded jalapeno. Add to a bowl along with coriander, juice of 1 lime, salt, pepper. Mix well.

3. To make guacamole, add flesh of 2 avocados, ½ finely diced red onion, coriander, juice of 1 lime, salt, pepper to a bowl. Mash until quite smooth and mix well.

4. Heat olive oil in large cast iron frying pan on high heat. Add marinated chicken and cook on high heat for approx 3-4 minutes until seared and browning. Reduce heat to med. Add canned tomato (or taco sauce). Cook for 8 mins until chicken is cooked through, sauce is thick and coating the chicken.

5. To assemble the nachos, arrange corn chips on a large platter. Top generously with cooked chicken. Sprinkle with mozzarella cheese and warm in the microwave on full power for 40-50 secs until cheese has melted.

6. Remove and top with salsa, guacamole, grilled corn and parmesan cheese. Serve immediately.

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