AT A GLANCE
Here we've revamped this Tex-Mex classic as a tasty party-starter. Serve it straight from the oven to feed a hungry crowd.
|01||Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.|
|02||Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).|
|03||For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.|
|04||Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.|
RICH, NUTTY AMBER ALE. , suggested by MAX ALLEN