Fajita chicken and corn nachos

fajita chicken and corn nachos
Prep time
Cook time

Nacho average meal! These quick chicken nachos are likely to become a family favourite.


  • 40ml olive oil
  • 10ml fajita spice
  • 4 County Fair breast fillets
  • 400g good-quality nachos
  • 2 corn on the cob, cooked and lightly charred
  • 125ml caramelized onion, cooked and chopped
  • 200ml mild salsa
  • 250ml chunky cottage cheese (plain)
  • 400ml matured cheddar cheese, grated
  • 300ml guacamole (mashed avocado, chilli, lemon juice, chopped spring onion)
  • 100ml crème fraiche
  • chopped coriander


  • Preheat the oven to 190°C.
  • In a small bowl, mix together the olive oil and fajita spice.
  • Gently pound the chicken breast with a meat mallet to get it to an even thickness and rub with the fajita oil. Set aside.
  • Divide the nachos between four ovenproof serving bowls or one large dishs.
  • Cut the corn off the cob and mix with the caramelized onion. Divide between the four bowls and spoon on top of the nachos.
  • Top with the salsa and cottage cheese.
  • Sprinkle with the cheddar cheese and bake in the preheated oven for 10-15 minutes.
  • Meanwhile, heat a griddle pan on medium heat and cook the marinated chicken fillets for about 3 minutes on each side until cooked through and golden brown.
  • Cut the fillets in half and place on top of the piping hot nachos.
  • Serve with dollops of guacamole, crème fraiche and chopped coriander.