Ingredients:
1/4 cup tequila
30 g Old El Paso taco spice mix
2 tsp lime zest, finely grated
1/4 cup lime juice
2 tbs coriander chopped fresh
1 tbs extra virgin olive oil
3 chicken breast fillets
1 yellow capsicum cut into strips
300 g canned corn kernels drained
1 packet Old El Paso Nachips
1 packet Old El Paso blue corn and sea salt tortilla chips
1 1/2 cups pizza cheese
2 tomatoes diced seeded
1 red onion sliced small
1 avocado chopped
400 g canned kidney beans drained rinsed
1/3 cup coriander coarsely chopped *extra
1 jar Old El Paso mild chunky salsa *to serve
1 tub sour cream *to serve
2 limes quartered *to serve *extra
Steps to Make It:
Step 1: Combine tequila, spice mix, lime rind, 2 tablespoons lime juice, finely chopped coriander and oil in a medium bowl. Add chicken. Turn to coat. Set aside for 20 minutes to marinate.
Step 2: Preheat oven to 200C/180C fan-forced. Grease a large baking tray. Line with baking paper.
Step 3: Heat a chargrill pan over medium heat. Add chicken. Cook for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Set aside to rest for 5 minutes. Slice thickly.
Step 4: Add capsicum and corn to pan. Cook, tossing occasionally, for 5 minutes or until charred. Remove from heat.
Step 5: Meanwhile, place chips on prepared tray. Top with cheese. Bake for 5-6 minutes or until cheese has melted.
Step 6: Combine tomato, onion, avocado and remaining lime juice in a bowl. Season with salt and pepper. Top cheese with beans, sliced chicken, capsicum mixture, tomato mixture and extra coriander. Serve with salsa, sour cream and lime wedges.
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