Loaded nachos with Beemster belegen & grilled chicken

Drinks dish. 4 persons. Preparation 20 min.

Ingredients

• 250 g grilled chicken
• 200 g corn
• 50 g spring onion
• 0.5 jar Santa Maria Red Jalapeño
• 300 g Beemster Belegen, grated
• 1 bag of Santa Maria Nacho Chips
• 200 g tomato
• 1 piece of red onion
• 1 piece of avocado
• 30 g fresh coriander
• Santa Maria Chunky Wrap Salsa Medium
• Creme fraiche

Prepare

1. Preheat the oven to 225˚C.
2. Spread the nachos evenly on an oven tray.
3. Cut the chicken and asparagus into small pieces.
4. Cover the chips evenly with the chicken, asparagus, spring onion, jalapeño and corn. Sprinkle with the cheese.
5. Bake for about 5-10 minutes in the oven until the cheese is melted.
6. Top with tomatoes, the onion and the avocado. Garnish with the fresh cilantro.
7. Serve with the salsa and creme fraiche

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