I love nachos, and generally have them without any meat.
However, this time I had some leftover chicken, so shredded this and used it with the nachos, which I smothered in cheese and a tangy, home made tomato sauce, and topped it with guacamole and a dob of sour cream.
If you do not have any cooked chicken you can either cook some breasts/thighs, or buy cooked, shredded chicken in most supermarkets.
Ingredients 1½ cups cooked chicken, chopped or shredded
150 g red kidney beans, rinsed and drained (more is optional)
½ medium green capsicum, chopped
100 g corn chips
130 g cheese, grated
For the spicy sauce 1 medium onion or shallot
2 cloves garlic, crushed
1 tsp sambal oelek, or to taste
1 can crushed tomatoes
½ tsp sugar
1½ tsp ground cumin
For the guacamole 1 medium avocado
1 tbsp lime juice
1 clove garlic, crushed
2 tbsp sour cream
Method For the spicy sauce
Heat a bit of oil in a pan, and add the onion, garlic and sambal oelek.
Cook, stirring until the onion is soft - about 6 minutes.
Add the undrained tomatoes, sugar and cumin.
Simmer for about 10 minutes or until the mixture thickens.
For the nachos
Preheat the oven to about 180°/160° fan forced, and spray a large ovenproof dish.
Mix the chicken pieces, kidney beans, green capsicum pieces and half the spicy sauce.
Place the corn chips in the ovenproof dish.
Add a bit of the cheese.
Top with the chicken mixture.
Add the remaining spicy sauce.
Add the rest of the grated cheese and bake for about 10 minutes, or until the cheese is melted and starting to go golden.
For the guacamole Mash the avocado, lime juice and garlic until it is smooth - I did this by hand but you could use a blender (I am too lazy to wash up!).
Add the sour cream and mix again, until it is combined.
Serve topped with the guacamole and a dob of sour cream (optional).
Can be heated up in the oven the next day, or of course, for vegetarians, just omit the chicken.