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Program: Top & Bottom heater with fan
Pre heat temp: 180⁰C
Pre heat time: 15 mins
Cook temp: 180⁰C
Cook time: 15 mins
Ingredients:
- 2 packets nacho chips
Chicken Topping:
- 60 gms smoked chicken sausages, chopped
- 2 tbsp cheddar cheese
- 70 gms american corn
- 2 tbsp black olives, chopped
- 70 gms canned kidney beans
For Mango Salsa:
- 3 tbsp fresh coriander leaves, chopped
- 1 ripened mango, chopped
- ½ tsp chilli flakes
- 2 tbsp onions, chopped
- 2 tbsp tomatoes, chopped
- 1/2 tsp salt
- 1 tsp lemon juice
- 3 tbsp tomato puree
- 1 tbsp tomato ketchup
- 1 tsp tabasco Sauce
- 1 tsp worcestershire sauce
Topping & Garnish:
- Mozzarella cheese, grated
- Coriander, chopped
Preparation:
- Preheat the oven on 180⁰C. Line a baking tray with foil paper
- Combine all ingredients for chicken filling in a bowl & keep aside
- Combine all ingredients for Mango salsa and refrigerate for at least 1 hour
- In the lined baking tray, spread the nacho chips, Top it with the chicken mixture, and sprinkle grated mozzarella cheese
- Bake this on 3rd rack positioning for 15 mins in pre heated oven
- Remove once the cheese is molten on top. Top the nachos with mango salsa and garnish with coriander leaves
- Serve immediately.
