NACHOS CON POLLO – nachos with chicken :) mmmm

NACHOS in the oven

My sister in law Sara introduced me to this wonderful dish of nachos with chicken and mushrooms and it is just so delicious that my husband has been asking me to make it over and over again! It is really THAT good.
I never used to be a nachos fan but now I love it very much and have since put my own spin on it adding different spices and making my own tomatoe and onion spicy sauce 🙂 And it tastes so much better than it looks in the photos.

INGREDIENTS
4 or 5 medium/large tomatoes
2 medium to large oinions
1 red pepper
half a green pepper
1 or 2 chillies
salt and pepper (black and cayenne)
2 – 4 tablespoons sugar
1 packet of Nachos corn chips
1 and a half cups grated cheddar cheese
3 or 4 fresh pepperdews (if available)
4 chicken breasts cubed or sliced into strips
4 table spoons of sweet chilli sauce or chutney
1 punnet of button mushrooms sliced
10cm length of cucumber diced onto cubes
6 table spoons sour cream
half and avocado
2 teaspoons brown vinegar

SPICY TOMATOE SAUCE
Dice the onion and fry in a little oil till light brown with some salt. Blanch the tomatoes in boiling water, then peel off the skins and dice and add to the onions. let simmer for 3 min then add diced red and green peppers  and finely chopped chillies – add as little or as much to taste – mild to burny. Add finely chopped and deseeded pepper dews if available. Simmer and add sugar and salt and pepper to taste. Let the mixture simmer until nice and thick.

CHICKEN
In a separate pan fry the chicken breasts in a little oil and sweet chilli sauce or chutney (which ever you prefer) and set aside in a once cooked through.

MUSHROOMS
In a separate pan or pot fry the mushrooms in a little oil and set aside.

AVOCADO
remove the avocado from the skin and mash till soft and mix in the vinegar and a little salt

ASSEMBLY
turn on the grill of the oven to Hot/ 220 degrees celcius. On a large oven proof dish/plate lay out a  medium to thick layer of nachos chips. Spoon the spicey tomatoe sauce over the chips taking care not to put to much on, roughly a no thicker than your little finger thick of sauce all over. Now layer as follows: spread the chicken then the mushrooms then the cucumber and then the grated cheese all in nice even layers.place under the grill and brown until bubbling and melted all over.

take out the oven and spoon sour creamin the middle topped with the avo and serve while hot.
eat while warm as it will go soggy.

enjoy  – very delicious

Betty

mushy spoonfuls of warm, comforting soul food with cheese

Creamy mushroom pasta – that just says it ALL! i love pasta and mushrooms and cheese and cream. so i decided to combine them all to make something that really makes me happy and comforted. so here goes:

1) boil taglietelle until tender ( i use rice pasta – on an anti wheat eating plan)
2) while pasta is boiling, finely chop 2 onions and fry till light brown in a large frying pan or wok
3) add chopped up mushrooms (+/- 250g or punnet)
4) cook mushrooms through then add a tub of cream (250ml) and stir
5) add some nice cheddar or parmesan to taste and lightly simmer
6) add 1/3 to half a packet instant mushroom soup powder or some spices of your choice and some salt
7) simmer and stir to let flavours develop
8) slowly spoon pasta into pan and mix in thoroughly till pasta is well coated
9) serve in deep bowls seasoned with salt and pepper and some grated parmesan or cheese of choice

enjoy – you’ll want seconds 🙂