Chipotle Chicken Nachos

I was having a craving for these, as I haven’t had them for a while. Mr Winewithfood doesn’t like cheese, so I rarely order them in a restaurant, but I was able to omit the cheese from his. This is a lighter version, where the nachos are piled with vegetables rather than cheese. I was out of avocado at the time and didn’t want to line up at a store, when all I wanted was a fast lunch! So I piled on the sweet pepper. You can pretty much put anything on these, that you have to hand and you can also zap in the microwave, instead of using the stove top and broiler!

WINE NOTE: I would honestly have a Sam Adams beer with these or even better, a Mexican beer!!! However, if you would prefer wine, Riesling is a great balance to the spicy chicken or a dry but fruity rose will also work!!

2 cups (or 3) cooked skinless boneless chicken breast pulled
8oz/ 225g passata or canned tomato sauce
1-2 tsp chipotle paste 1 tsp Cumin -ground 1tsp Chili powder
A good pinch of cayenne pepper
1/4 cup or 60ml light sour cream
1 tbsp fresh lime juice
4 sprays of cooking spray
aproximately 30 tortilla chips
3/4 cup / 100g 50% reduced fat grated sharp cheddar cheese
3/4 cup salsa sauce
1 sweet red pepper diced
1/2 avocado chopped
1/4 cup /30g uncooked scallions (spring onions)
¼ -1/2 jar pickled jalapeno pepper slices
¼ cup chopped cilantro (fresh coriander)

Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan and heat over medium heat until bubbling.

Stir together sour cream and lime juice; set aside.

Preheat broiler. Coat a large rimmed sheet pan with cooking spray.

Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).

Drizzle sour cream mixture and salsa over top; sprinkle evenly with red pepper, avocado, scallion, pickled jalapenos and cilantro. Serve immediately.

Serving size: 5 topped chips (about 1 1/4 c)