A Southern take on nachos. 

Chicken and corn nacho bowls 

Serves 4 

Ingredients

3 Tbsp butter 
750g frozen corn 
4 tsp paprika
1 tsp chilli flakes
2-3 jalapeños, sliced
Handful parsley, chopped 
3 chicken breast fillets, cut into strips 
Glug olive oil 
Salt and milled pepper 
1 block (200g) halloumi, cut into sticks 
1 packet (120g) corn chips 
Handful of rocket 
3 avocados, diced
Lime wedges, for serving  

Method

1. Heat butter in a pan and fry corn for about 3 minutes. 
2. Add 1 tsp paprika, chilli flakes and jalapenos then fry for another 2 minutes.
3. Set aside and stir through parsley. 
4. Drizzle chicken with oil, season and rub with remaining paprika.
5. 5. Grill chicken for 3-4 minutes a side or until cooked through. Set aside and wipe griddle pan clean. 
6. Grill halloumi for about a minute or until charred.
7. Divide corn, chicken, halloumi and corn chips between serving bowls. 
8. Top with rocket and avocado. 
9. Serve with lime wedges on the side. 

Make it healthier  

Serve nacho bowls with creamy ricotta or yoghurt sauce instead of the halloumi. 

By: Lichelle May
Photography by: Fresh Living magazine

Also read: 5 yummy food bowls you must try

The post Chicken and corn nacho bowls  appeared first on MyKitchen.

Don’t simply build your nachos, make it from scratch! These chickpea nacho dippers are gluten-free and make the best crisps for all your fillers.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
2 cups chickpea flour
1 tsp salt
1 tsp pepper
1 tsp baking powder
1 tsp dried origanum
1 tsp chopped fresh rosemary
½ tsp paprika
¼ cup coconut oil, melted
¼ cup warm water
1 tbsp sea salt

METHOD
1. Preheat oven to 180°C.
2. Sift the chickpea flour into a bowl. Add salt, pepper, baking powder, origanum, rosemary and paprika. Mix well.
3. Whisk in the coconut oil.
4. Add the warm water, 1 tbsp at a time, until the mixture forms a ball.
5. Divide dough into 3 pieces. Place each between 2 sheets of baking paper and roll out as thinly as possible, then cut into nacho-sized triangles.
6. Arrange on a baking tray and bake for 10 minutes, until golden.
7. Allow the nachos to cool on the tray until crisped up, then store in an airtight container for up to 1 week.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to test out your new dippers? Use them for this vegetarian nachos recipe!

The post Make your own chickpea nacho dippers appeared first on MyKitchen.

These aren’t your average nachos! With only four ingredients, our baby marrow nacho bowls make amazing substitutes if you’re looking for a healthier alternative.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
±3 baby marrows (1 cup slices)
1 cup Bolognese sauce
¼ cup grated mozzarella
3 green chillies, finely sliced

METHOD
1. Preheat oven to 180°C
2. Deep-fry baby marrow slices until crispy. Season.
3. Spoon Bolognese into a dish and sprinkle mozzarella on top. Grill until the cheese is melted.
4. Sprinkle with chillies and serve with baby marrows.

The post Baby marrow nacho bowls appeared first on MyKitchen.