10 mins
preparation
20 mins
cooking
Easy
4
Servings
A fun way to serve chicken dippers and keep kids interested
Our method
- Pre heat a grill or oven to medium setting.
- Place the kidney beans, avocado, sour cream and salt and crème fraiche into a bowl and mix well
- Add the cooked dippers
- Carefully fold in the nachos and mix a little.
- Spoon into a deep baking dish and top with the grated cheese.
- Bake or grill until the cheese in melted and warmed through.
- Sprinkle with chopped fresh coriander and serve warm with the salsa.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
12
Birds Eye chicken dippers cooked
1
x 400g can Kidney beans rinsed well and drained
1
Avocado, roughly chopped
200mls
Sour cream, crème fraiche or thick low fat yoghurt
100g
Tortilla chips
50-75g
grated Cheddar cheese
2
tablespoon
fresh Coriander chopped
