Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 2tablespoons coriander sprigs (to serve)
- 1/2 Lebanese cucumber (diced)
- 1/2 small red onion (diced)
- 1 medium truss tomato (diced)
- 1/3 cup light sour cream
- 240grams mild taco sauce
- 1kilograms frozen Woolworths Australian potato minis
- 150grams grated Woolworths tasty cheese
- 200grams shredded Woolworths BBQ roast chicken
Nutrition per serving
1420kJ / 341Cal
1420 Kilojoules or 341 Calories
16% of daily energy intake*
Protein
13.6grams
Fat
20.0grams
Carbs
29.5grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 230°C. Line a large pizza tray with baking paper. Arrange potato minis in a single layer and bake for 20 minutes, turning over halfway through cooking time, or until golden and crisp.
Step 2 of 3
Remove from oven and reduce oven temperature to 200°C. Top with three-quarters each of chipotle cheddar and tasty cheese and taco sauce. Top with chicken and remaining sauce and cheese. Bake for 10 minutes.
Step 3 of 3
Meanwhile, combine tomato, cucumber and onion in a small bowl. Top nachos with sour cream, salsa and coriander sprigs. Serve nachos immediately.
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