Nachos with Mango Salsa in Microwave

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:

1. Preheat the oven on 180⁰C. Line a baking tray with foil paper
2. Combine all ingredients for chicken filling in a bowl & keep aside
3. Combine all ingredients for Mango salsa and refrigerate for at least 1 hour
4. In the lined baking tray, spread the nacho chips, Top it with the chicken mixture, and sprinkle grated mozzarella cheese
5. Bake this on 3rd rack positioning for 15 mins in pre heated oven
6. Remove once the cheese is molten on top. Top the nachos with mango salsa and garnish with coriander leaves
7. Serve immediately.