Spicy chicken loaded chips

Name: Spicy chicken loaded chips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 kg pack frozen chunky chips; 440 g pack slow cooked fajita spiced chicken; 200 g Essential 30% Reduced Fat Extra Mature British Cheddar, coarsely grated; 100 g jarred green jalapeño peppers, drained; 2 perfectly ripe avocados; 2 limes; 200 g pot tomato salsa; 100 g fat free strained natural Greek yogurt; Coriander leaves, to serve

A glorious collab between loaded potato skins and nachos, these chips are piled high with spicy chicken, molten cheese and vibrant Tex-Mex favourites.

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Serves6
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg pack frozen chunky chips
440g pack slow cooked fajita spiced chicken
200g Essential 30% Reduced Fat Extra Mature British Cheddar, coarsely grated
100g jarred green jalapeño peppers, drained
2 perfectly ripe avocados
2 limes
200g pot tomato salsa
100g fat free strained natural Greek yogurt
Coriander leaves, to serve

Preheat the oven to 220°C, gas mark 7, then cook the chips and the chicken for 30 minutes (don’t worry about the different temperature given on the chicken pack).
Put half the chips onto a large ovenproof platter or dish. Top with half the cheese. Repeat with another layer of chips, then scatter over the shredded chicken in a single layer, followed by the jalapeños and remaining cheese. Cook in the oven for 4-6 minutes, or until the cheese is just melted.
Meanwhile, halve and peel the avocados. Mash the flesh in a bowl with the juice of 11/2 limes and a generous amount of seasoning to make a chunky guacamole.
Remove the chips from the oven. Serve immediately, topped with the guacamole, tomato salsa, yogurt and coriander leaves, with the remaining lime cut into wedges to squeeze over.

Cook’s tip

Try topping the chips with a poutine vibe instead of the Tex-Mex flavours. In the absence of curd cheese (the traditional topping for poutine) try using mini mozzarella, cubed halloumi or mild Cheddar, then top with lashings of piping hot gravy.

Typical values per serving when made using specific products in recipe