Cinco de Mayo is fast approaching and very soon mounds of green goodness will be consumed along with the festivities. By green goodness, I am of course referring to guacamole. An essential accompaniment when it comes to loaded nachos.
Notoriously unhealthy, loaded nachos are not exactly the first thing that come to mind on a healthy diet plan, right? Well, taking inspiration from the superb Joe Wicks, aka The Body Coach, I devised a recipe that is both healthy and delicious.
Tortilla chips, made from scratch, are layered with mozzarella cheese, fajita spiced chicken, pico de gallo, guacamole and sour cream – all the ingredients are readily available from Waitrose.
To serve two people, you will need…..
4 Mini Tortilla Wraps
2 Chicken Breasts, free range ideally
1 Packet of Fajita seasoning
30g Mozzarella, grated
Smoked Paprika, to dust
2 Large Vine Tomatoes, diced
1 Onion, diced finely
Handful of Coriander, plus extra to garnish
1 Chilli, de-seeded and chopped
2 tbsp Sour Cream
2 tbsp Guacamole
Olive Oil, to drizzle
1. Preheat the oven to 170C.
2. Stack the tortillas up on top of each other and cut into triangles, similar to how you would slice a cake. You should end up with 32 triangles.
3. Place the tortilla chips in a bowl and drizzle over around a tablespoon of olive oil. Add a good shake of smoked paprika and season with salt. Toss the tortilla chips in the bowl to coat them with the seasoning.
4. Lay the chips in a single layer on a large non-stick baking tray. Bake for 10 minutes or until slightly golden and crisp.
5. For the pico de gallo, place the diced tomato and onion in a bowl. Add a good squeeze of lime juice and a pinch of salt. Add in the chilli and stir. Leave the flavours to intensify for 5-10 minutes.
6. Turn the oven up to 190C.
7. Place the chicken breasts between two sheets of baking parchment or cling film. Bash the chicken with the flat side of a meat mallet or rolling pin until halved in thickness. Set a non-stick frying pan over a high heat and add a drizzle of olive oil.
8. Liberally dust the chicken breasts with the fajita seasoning and lay them into the pan. Cook for 5-10 minutes per side or until completely cooked through with no pink remaining. Dice into cubes.
9. Layer the tortilla chips up in a baking dish along with the chicken pieces and top with the mozzarella. Bake in the oven for 10 minutes or until the cheese has melted.
10. Load the nachos with the pico de gallo, guacamole and sour cream. Add a sprinkle of chopped coriander to garnish. Dig in and enjoy!
Healthy food has a real association with being boring. This not only tastes great but feels like that one naughty treat. There really is very little between this and an unhealthy version of the same dish.
Celebrate Cinco de Mayo in style, just because you are being good shouldn’t stop you from getting your Mexican fix – vamos!
AD – Gifted Guacamole and gift card to purchase ingredients.