Ingredients

Method

• 3 T canola oil
• 1 onion, halved and thinly sliced
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely grated or chopped
• 400 g Woolworths free-range smoked chicken breasts
• 2 jalapeno chillies, thinly sliced, plus extra to garnish
• 1 x 400 g can Woolworths Mexican-style tomato-and-chipotle soup
• 250 g Woolworths salted nacho chips
• 200 g Woolworths grated mozzarella cheese
• 1 ripe avocado, cut into chunks
• 1 cup sour cream
• 10 g coriander, roughly chopped
• 1 –2 limes, zested and cut into wedges, for serving

Method

Ingredients

1. Heat the oil in a pan over a medium heat, add the onion and season lightly with salt. Cook until the onion is soft and just taking on some colour. Add the garlic and cook for 1 minute.

2. While the garlic and onions are cooking, cut the chicken into small chunks and add to the pan. Add the jalapenos and combine, then cook for 5 minutes.

3. Pour in the soup cook until slightly reduced so that it’s more of a sauce than a soup. This should take about 10 minutes. Season to taste once reduced.

4. Line an air-fryer with a liner, then add some of the nacho chips, sauce, chicken and cheese. Repeat until all the ingredients are used or until the air-fryer basket is full. Place in the air-fryer and cook for 10 minutes, or until the cheese has melted. Carefully lift the liner from the basket and place on a platter.

5. Top the nachos with the avocado, sour cream, coriander, jalapenos and lime zest. Serve the lime wedges on the side.

Find more air-fryer recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Leila-Ann Mokotedi
Fashion & Homeware: Joanita Cillie