Hello guys,

Today i came with a new  recipe. In this  i made nachos twisted with indian spices and curry. its was wow experiance of mine, thats why i am sharing here with you guys. 

The expansion of chickpeas makes these fiber pressed, with each serve containing more than 33% of your everyday dietary  needs.

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1 cup (175g) canned chickpeas, rinsed, drained
• 400g skinless chicken breast, thinly sliced
• 1 red onion, thinly sliced
• 1 red capsicum, thinly sliced lengthways
• 175g pkt Celebrate Health Butter Masala
• 200g unsalted natural corn chips
• ½ cup (50g) grated cheddar cheese
• 200g grape tomatoes, quartered
• ½ avocado, diced
• 2 tablespoons fresh coriander sprigs
• Lime wedges, to serve

METHOD

1. Heat a portion of the oil in an enormous skillet over high intensity. Cook peas, blending sometimes, for 3-4 minutes or until brilliant. Remove and keep aside.
2. In a similar skillet add remaining oil and chicken, cook, mixing, for 3-4 minutes or untill just golden.
3. Add onion and capsicum and cook, mixing, for 2-3 minutes or until delicate. Mix in the Observe Wellbeing Spread Masala, lessen intensity to low and stew, revealed, for 3-4 minutes or until thick. keep aside.
4. Preheat barbecue on high. Organize corn contributes a 1.5 liter (6-cup) limit shallow ovenproof dish. Spoon chicken combination over chips and sprinkle uniformly with the cheddar. Barbecue for 3-4 minutes or until cheddar is melted.
5. Top nachos with the firm peas, tomato, avocado and coriander. Serve promptly with lime wedges.

TIPS AND HINTS
        The expansion of chickpeas makes these nachos fiber pressed, with each serve containing north of 33% of your day to day dietary fiber needs.

I am also adding here extra SAUCE, you can try also with this.

INGREDIENTS

Cheese and Tomato Salsa

• 1/3 cup (80 mL) all-purpose flour
• 1/4 cup (60 mL) butter
• 1 cup (250 mL) grated Medium Canadian Cheddar cheese
• salt and pepper to taste
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) dried oregano
• 1 cup (250 mL) canned crushed tomatoes
• 3 cups (750 mL) water

METHOD

• In pot, cook flour in margarine while blending until brilliant. Switch off intensity and let cool for 5 minutes. Add Canadian cheddar and remaining fixings. Blend well and cook over medium intensity until salsa thickens.
• Remove from heat and let cool. Refrigerate in airtight container.

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