Directions

Preheat frying pan with olive oil. Slice chicken thighs into strips (or whatever shape you want) and add to preheated pan. Panfry for approx. 2 mins. Add sliced red onion and fry until soft. Lower the heat and add the chili beans, tomato relish, sweet chili sauce and sliced capsicum and simmer for 3-5 mins.

To serve, heap nacho chips into a pile on center of plate, spoon generous quantities of the chicken-vegetable mix over the top. Sprinkle with grated cheese and grill under a high heat until melted. Apply generous dollops of sour cream.