Mexican Nachos with the Lot - IQS Recipes

Ingredients

• 200 g plain baked corn chips.
• 50 g Cheddar cheese, grated.
• 50 g Mozzarella cheese, grated.
• 1 large avocado.
• 50 g feta, crumbled.
• 1/2 lemon, juiced.
• 1/4 cup green peas, defrosted.
• 2 teaspoons salted butter.
• 2 corn cobs, kernels sliced off.
• 1/2 teaspoon smoked paprika.
• 1/4 teaspoon cayenne pepper.
• 250 g shredded roast chicken.
• 100 g sour cream.
• 1 large tomato, diced.
• 4 spring onions, sliced.