A punchy, great-tasting main all in one pan!
Serves: 4
Prep & Cook: 35 mins
Ingredients
- 2 x 300g chicken breast fillets, trimmed
- 40g sachet fajita spice mix
- 410g can tomato puree
- 425g can Mexican-style beans (see Tip)
- 100g corn chips, coarsely crushed
- 1 cup grated Tasty cheese
- 1 large ripe avocado, mashed
- 1 tblsp lime juice
- ½ x 250g punnet cherry tomatoes, quartered
- ¹⁄³ cup coarsely chopped fresh coriander
Method
1. Cut each chicken breast horizontally in half through the side to give 2 thin pieces. Toss in the spice mix.
2. Heat an oiled, large, oven-proof, non-stick frying pan (30cm diameter) over a medium heat. Add chicken. Cook for 2 to 3 minutes on each side, or until golden brown. Remove. Wipe pan clean.
3. Add puree and undrained beans to pan. Bring to a boil. Return chicken to pan. Simmer for about 2 to 3 minutes, or until chicken is hot. Remove pan from heat.
4. Sprinkle over combined chips and cheese. Transfer pan to a very hot oven (220C).
5. Cook for 8 minutes, or until topping is golden brown. Remove.
6. Combine avocado and juice in a bowl. Dollop over topping. Sprinkle with tomatoes and coriander. Serve.
TIP: We used Heinz Creationz Fiery Mexican Style Beanz. Replace chicken breast fillets with un-crumbed chicken breast schnitzels for an easy shortcut, available from major supermarkets and chicken shops.
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