Check out this super fun recipe using VFC Foods Chick*n for a fun and tasty twist on vegan nachos!

Ingredients

• 1 Pack of VFC Popcorn Chick*n
• Vegan 5 bean chilli
• Vegan Cheese sauce
• 1 bag of salted tortilla chips
• Hot sauce to serve

For Pico De Gallo

• 2 tomatoes, chopped
• ½ diced red onion
• 1 jalapeño
• Handful of fresh coriander
• 1 tbsp. lime juice
• 1 Small can of sweetcorn

Directions

1. Use a spring bottom cake tin or a large bowl as a “trash can”.
2. Cook the VFC popcorn chick*n following the instructions on pack.
3. In a medium bowl, combine tomatoes, onion, jalapeño, sweetcorn, coriander, and lime juice. Season with salt and pepper.
4. In the bottom of the tin/jug spread a thin layer of cheese sauce. Using the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, add ⅓ the cooked VFC, ⅓ of the 5 bean chilli, ⅓ of the shredded cheese and ⅓ of the pico de gallo.
5. Repeat this process once more. Layer with the remaining nacho chips.
6. Place a plate on top of the tin and flip over. Slowly remove the tin/bowl from the nachos, Top the nacho tower with the remaining pico de gallo, VFC, cheese sauce and shredded cheese. Finish with hot sauce.