Preparation time: 10 minutes
Cooking time: 10 minutes
- 175 g lightly salted corn tortilla chips
- 400 g can black beans, drained and rinsed
- 225 g tomato salsa
- 12 Jalapenos, drained
- 125 g grated mozzarella
- 2 x 50 g packs Peparami Pep’d Up Chicken Bites
- 2 ripe avocadoes, halved
- 2 cloves garlic, crushed
- Juice 2 limes
- 2 tablespoons freshly chopped coriander
- 1 tomato, finely chopped
- Sour cream
Preheat the oven to 180ºC, Gas Mark 4. To make the guacamole, remove the stones, then using a spoon scoop out the flesh into a bowl, add the garlic and lime juice and blend with a stick blender or mash with a fork, then stir in the tomato and coriander. Season to taste with a little salt.
Arrange a layer of the tortilla chips in the base of an ovenproof baking dish or tray, then spoon over some of salsa, add some of the beans, Pe’pd Up Chicken Bites, some of the jalapenos and cheese. Repeat making 3 layers, finishing with the cheese.
Bake for 10 minutes until the cheese is melted and bubbling. Serve immediately with the guacamole and sour cream.