(Serves 2 with very little left over)
2 squash, cut into ½ cm slices
salt and pepper
1 can corn (~300g)
1 cup shredded cheese
1 bell pepper, diced
1 cup tomatoes, diced
300g chicken (optional)
2-3 green onions, sliced
1 avocado, sliced
1tbsp sour cream or greek yogurt
Juice from 1 lime
hot sauce (optional)
Preheat oven to 200C.
Season the squash with salt and pepper. Heat oil in a pan over medium-high heat and cook the squash slices for 2-3 minutes on each side or until tender but still crispy (I had to do this in 2 batches in order not to crowd the pan). Move to an oven proof dish and top with cheese.
In the same pan, cook corn, green onion and bell pepper for a few minutes before transferring to the oven proof dish. Add a bit more oil if necessary and cook chicken until just done. Transfer this to the oven proof dish as well.
Bake for about 5 minutes until the cheese has melted.
Meanwhile mix sour cream / yogurt with the lime juice and hot sauce. Once the squash nachos are out of the oven, add avocado, tomatoes and the dressing.
REALLY good! I think I grilled the squash for a tad too long, as they weren't really crispy any longer, so I'll try to get that better next time. But other than that, I really loved it, and there weren't nearly as many leftovers as I had neither expected nor hoped!
I left the hot sauce out of the dressing and just served that on the side instead, as DH isn't a fan of things being too hot.
Monday, February 11, 2019
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