Cheesy Chicken Keema Nachos With Spicy Salsa

Instructions

1. To make the SALSA: heat a little oil in a saucepan on medium heat and toast the chana dal for a couple of minutes until golden, set aside.
2. In the same pan, sauté the red chillis, garlic and onions until soft, then add the tomatoes and salt.
3. Continue to cook until the tomatoes soften, around 5 minutes
4. Transfer the mixture to a food processor along with the chana dal and blitz to a paste, remove contents to a bowl and set aside
5. Heat a little oil in a small saucepan on medium heat, add the mustard seeds and wait for them to pop, then add the curry leaves and sauté until they get slightly crispy
6. Mix the mustard seeds and curry leaves into the tomato mixture, set aside
7. Pre-heat the oven to 180C 
8. To assemble the NACHOS: Layer tortilla chips onto the bottom of an ovenproof serving dish, add half the grated cheese and half the chicken keema over the top.
9. Repeat this process with another layer of tortilla chips, then the remaining grated cheese and keema.
10. Pop the dish into the oven for 5-7 minutes until the cheese has melted and the tortilla chips are starting to colour slightly. Keep an eye on it as you don’t want the chips to burn.
11. Remove the dish from the oven, dot the spicy salsa all over, add the avocado slices and jalapeños
12. Serve hot with any remaining salsa on the side for dipping. Enjoy!