Chicken and tomato nachos
- Heat the oil in a large non-stick frying pan over high heat.
- Add the chilli and cook for 1 minute or until fragrant. Add the chicken, tomato and salt and cook for a further 1-2 minutes or until warmed through.
- Place the corn chips in an ovenproof dish or frying pan and top with the chicken mixture and cheese.
- Grill under a preheated hot grill for 5-8 minutes or until the cheese is melted. Place the avocado, onion, coriander, lime juice and salt in a non-metallic bowl and mix well to combine. Serve with the nachos.