Chicken & Chorizo Nachos with Tomato Salsa
Prep time
Cook time
Total time
Serves: 4 Servings
  • Olive Oil
  • 3 Chicken Breasts (sliced)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • Salt & Freshly Ground Pepper
  • The Chorizo Beans
  • ¼ Red Onion (finely diced)
  • 65g Pack of Diced Chorizo
  • 300g Can Pinto Beans (drained)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Clear Honey
  • 1 Garlic Clove (crushed)
  • Large Pack of Lightly Salted Tortilla Chips
  • 180g Mature Cheddar Cheese (grated)
  • 5-6 JalapeƱos
  • The Salsa
  • 2 Large Ripe Tomatoes (finely diced)
  • ¼ Red Onion (finely diced)
  • Juice of ½ Lime
  • Small Handful of Fresh Coriander (chopped)
  • Drizzle of Extra Virgin Olive Oil
  • Salt & Freshly Ground Pepper
  1. Add the cumin and paprika along with some seasoning to the sliced chicken.
  2. On a medium-high heat, fry the chicken in a little oil for 5 minutes or until browned, then set-aside on a large enough plate.
  3. Pre-heat the oven to 200C (180C fan-assisted).
  4. Next, make the chorizo beans by adding the red onion to the same frying pan until softened. Add the chorizo and fry for 2-3 minutes. Add the pinto beans, garlic, smoked paprika and honey, and fry for a few more minutes.
  5. In a large roasting tin add the tortilla chips and a large handful of the grated cheese. On top of that, add the chorizo beans and browned chicken along with the remaining cheese and jalapeƱos.
  6. Place into the centre of the pre-heated oven for 10 minutes.
  7. Meanwhile make the fresh salsa by combining the salsa ingredients. Taste and adjust the seasoning if necessary.
  8. Once the cooking time is up, remove the nachos from the oven and add the fresh salsa, then serve right away with extra coriander to finish.
Recipe by Food & Fitness Always at