Warm Mexican chicken dip

SERVES: 4

PREP: 20 minutes COOK: 15 minutes

Ingredients

1 barbecue chicken

300g jar tomato salsa 400g can black beans, rinsed, drained

120g (1½ cups) grated cheddar cheese 1 avocado, chopped 2 tbsp fresh lemon juice 125g (½ cup) sour cream ½ red onion, thinly sliced ¼ cup fresh coriander leaves

Corn chips, to serve

Method

1. Preheat oven to 200C/180C fan-forced. Remove the meat

Sweet chilli sauce, strained, to serve

Method

1. Use a large sharp knife to cut broccoli into large pieces, including the stem. Place in a food processor. Pulse, scraping down the side occasionally, until finely chopped.

2. Place the self-raising flour and egg in a large bowl. Gradually pour in the milk, whisking, until mixture is well combined and smooth.

3. Add the broccoli, corn, haloumi, chives and lemon zest to the flour mixture. Season. Use a wooden spoon to stir until well combined.

4. Heat 1 tbsp oil in a large non-stick frying pan over and skin from the chicken and chop. Discard the bones. Place the chopped chicken in a shallow ovenproof dish or ovenproof frying pan. Stir in the tomato salsa.

2. Sprinkle the beans over the chicken mixture. Top with cheese. Bake for 15 minutes or until the cheese has melted and the mixture is bubbling.

3. Combine the avocado and lemon juice in a bowl.

4. Place the avocado mixture, sour cream and onion on the cheese. Sprinkle with the coriander. Serve with corn chips.

Recipe by Tracy Rutherford Photo by Guy Bailey medium heat. Add ¼ cupfuls of the fritter mixture. Use the back of a spoon to flatten slightly.

5. Cook the fritters for 2 minutes or until golden. Use an egg lifter to carefully turn and cook for a further 2 minutes or until golden and cooked through.

6. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining oil and mixture to make 8 fritters in total. Serve with the spinach, avocado, tomato and sauce.

Recipe by Michelle Southan Photo by Vanessa Levis