Ingredients
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350g pork fillet
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Olive oil cooking spray
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12 white corn tortillas, cut into wedges
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1 cup fresh coriander leaves
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400g can kidney beans, drained, rinsed
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1 cup mild thick and chunky salsa
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3 green onions, thinly sliced
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1 cup grated reduced-fat cheddar cheese
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1 small avocado, chopped
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1/4 cup low-fat natural yoghurt
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2 teaspoons lemon juice
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2 vine-ripened tomatoes, finely chopped
Method
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1Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper. Lightly spray pork fillet with oil. Season with salt and pepper. Heat a frying pan over high heat. Cook pork, turning, for 6 minutes or until browned. Transfer to 1 prepared tray. Bake for 7 to 10 minutes or until cooked through. Stand, covered, for 5 minutes to rest. Roughly chop pork. Place in a bowl.
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2Place tortilla wedges, in a single layer, on remaining prepared baking trays. Bake for 10 to 15 minutes or until golden and crisp.
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3Chop half the coriander leaves. Add chopped coriander, kidney beans, salsa and three-quarters of the onion to pork. Toss to combine. Season with salt and pepper.
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4Arrange tortilla wedges, slightly overlapping, in a round baking dish. Spoon pork mixture over wedges. Sprinkle with cheese. Bake for 7 to 10 minutes or until cheese has melted.
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5Meanwhile, mash avocado in a bowl. Stir in yoghurt and lemon juice. Season with salt and pepper. Divide the nachos between plates. Sprinkle with remaining coriander leaves and onion. Serve with avocado and tomato.
Source: taste.com.au
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