You could make this simpler by buying some of the ingredients however I chose to make my own salsa as there are no added chemicals or sugars in this.
The flavours of these foods were very delicious and it also keeps well for several days if you have leftovers. However do not heat them in the microwave (or the corn chips go soggy) so always use the oven to re-heat.
Preparation Time: 30 minutes plus 30 minutes fridge time
Cooking Time: 10 minutes
Makes: 2 servings
Ingredients 150 - 200 g corn chips 1 small chicken breast
1 cup grated cheese
30 g sliced olives (I used stuffed green ones)
1 large avocado
Bit of lemon juice
Bit of Dukkah (optional)
1 small boiled egg
Sour cream (optional)
For the salsa 1½ ripe tomatoes (I use Roma)
¼ cup shallots, diced finely
¼ cup yellow capsicum, diced
½ green chili, diced finely
1 small clove garlic, crushed
1 lime -zest and juice
1 tbsp olive oil
1 tbsp coriander
1 tsp hot sauce
Cook the chicken either in the microwave, or gently fry, and when cool, pull apart into small pieces.
Make the salsa by mixing the salsa ingredients together and putting in the fridge for about 30 minutes.
Preheat the oven to 180/160° fan forced. Spray a shallow bowl.
Put a layer of the corn chips on the bottom, add a bit of the cheese and then a layer of the salsa.
Top with the pulled chicken, olives and more cheese.
Repeat with another layer of these ingredients, ending with a layer of cheese.
Bake in the oven for 10 - 15 minutes or until the cheese melts.
Meanwhile, for the avocado topping - mash the avocado, add salt and pepper, some coriander leaves and some lemon juice. Add the dukkah on top or mix in.
Chop the hard boiled egg into slices or quarters.
Put the avocado mix on top of the cooked corn chips and add the egg to the top.