Grilled Corn Nachos with Shredded Chicken

Grilled Corn Nachos with Shredded Chicken


Pre-heat the oven to 180°C. In a large baking dish add the corn chips and sprinkle over the cheese. Place into the oven and bake until the cheese is nice and golden, about 8 minutes.

Heat oil in a frying pan over a medium heat. Add the diced capsicum and cook for 3 minutes until softened. Add the drained red kidney beans, half the taco seasoning (reserving the other half for the chicken), tomatoes and chilli flakes and simmer for five minutes until thickened. Season with salt and pepper. Set aside.

Sauté the chicken breasts in a little olive oil in a pan over medium heat. Sprinkle remaining taco seasoning on the top side of the chicken. Let cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over. Once the chicken is flipped over, add chicken stock to the pan and cover with a lid to keep the chicken moist while cooking. Cook the chicken for another 7-10 minutes. Once cooked through, shred with two forks. Alternatively use shredded rotisserie chicken.

Remove husks and silk from the corn and add butter to the cobs. Grill the cob of corn on the BBQ or in a frypan for a few minutes until a nice colour has formed and it is cooked to your liking. Remove from heat. Once cooled enough to handle, use a knife to remove the kernels from the cob and set aside.

Once the cheese has melted on the corn chips, layer up your nachos by adding the bean mixture, shredded chicken, avocado, corn kernels, cherry tomatoes and top with coriander. Serve with lime wedges, salsa and sour cream.

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