Chicken and courgette 'nachos'
1 hour 30 min
These low-carb nachos use courgette slices in place of tortilla chips and minced turkey or chicken instead of beef as a healthier alternative to traditional nachos.
France C.
1 person made this
Ingredients
Serves: 6
- 2 medium courgettes
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 450g chicken or turkey mince
- 1 teaspoon chilli powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 225g grated Cheddar cheese
- 120g soured cream
- 120g pico de gallo or spicy salsa
- 1 chilli pepper, thinly sliced (optional)
- 3 spring onions, sliced
Method
Prep:45min ›
Cook:15min ›
Extra time:30min drying ›
Ready in:1hr30min
- Slice courgettes into 5mm slices using a mandoline slicer. Place slices in a colander; sprinkle with salt and toss to coat. Let drain for 30 minutes. Place slices on a clean drying cloth and pat dry.
- Preheat the oven to 200 C / Gas 6. Line a baking tray with baking paper.
- Heat oil in a pan over medium-high heat. Add onion and cook until starting to soften, 2 to 3 minutes. Add chicken (or turkey) mince and cook until lightly browned, about 5 to 6 minutes. Drain and discard any accumulated liquid.
- Return pan to low heat and stir in chilli powder, paprika, cumin, garlic powder, salt, oregano and black pepper. Keep warm.
- Place courgette slices on the prepared baking tray in a single layer.
- Bake in the preheated oven for 5 minutes, or until crispy around the edges.
- Remove courgettes from oven and top with chicken mixture and grated Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
- Top nachos with dollops of soured cream, pico de gallo, slices of chilli pepper and spring onions. Serve immediately.
