Serves 4
adjust servings:

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For the guacamole:

For the salsa:

  1. Make the salsa first. Finely chop the cherry tomatoes and the roasted red peppers.
  2. Peel and finely chop the red onion and the coriander leaves.
  3. Mix the tomatoes, peppers, onion and coriander leaves together in a bowl with the chilli flakes and extra virgin olive oil and season well. Set aside.
  4. Next, make the guacamole. Finely chop the cherry tomatoes and coriander leaves.
  5. Stone the avocados and scoop the flesh into a bowl. Mash with the back of a fork.
  6. Stir through with the tomatoes, coriander and lime juice. Season well and set aside.
  7. Heat the oven to 220°C/200°C fan/gas mark 6. On a chopping board, bash the chicken between two pieces of parchment paper until about 1cm in thickness using a rolling pin.
  8. Heat the oil in a large pan over a high heat. Season the chicken and sear for 2-3 minutes on each side until just cooked.
  9. Remove the chicken from the pan and slice thinly.
  10. Add the chipotle and tomato purée to the pan and stir over a medium heat then add the stock and return the chicken slices to the pan and cook for 3-4 minutes until most of the stock has reduced. Allow to cool a little.
  11. Toss the tortilla chips with the chicken. Scatter the cheese and jalapeños all over and pop in the oven for a few minutes until the cheese is melted. Dollop with the salsa, guacamole and soured cream, scatter with coriander and serve.

Note: Emmental can be used as an alternative to cheddar, if you wish.

Nutrition Facts

Per serving: 582kcals, 39.6g fat (9.3g saturated), 38.1g carbs (6.7g sugars), 24.4g protein, 11.4g fibre, 0.493g sodium

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