Homemade Chicken Nachos

This recipe was clipped this out of a magazine earlier this year and I have been meaning to make it ever since, tonight I finally got the chance! It is the perfect way to start your weekend - the easiest Friday night meal.  Quick to prepare and very easy to eat! 

Homemade Chicken Nachos
200g plain corn tortilla chips
2 cooked chicken breasts, shredded into small pieces
6 spring onions, thinly sliced
140g red Leicester cheese, grated
1 small jar red or green sliced pickled jalapenos
Small bunch coriander, leaves roughly chopped
Your choice of salsa, hot pepper sauce (like Chipotle Tabasco), creme fraiche, guacamole or extra jalapenos, to serve

Heat oven to 200C/fan 180C.  Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapenos.  Bake for 8 mins or until the cheese is melted.  To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Serves 4
Good Food Magazine, Feb 10

I also added a tin of red kidney beans that I drained and washed before adding to the layers.