QUKES^® NACHOS LETTUCE CUP PLATTER

Ingredients

• 2 x 250g Qukes^® baby cucumbers, quartered lengthways
• 175g Minicaps^® baby capsicums, sliced
• 200g Sweet Solanato® Tomatoes, sliced
• 2 corn cobs, peeled
• 4 tbs olive oil
• 1 1/2 tbs Mexican spice
• 1 tbs red wine vinegar
• 1 tbs drained jalapenos, finely chopped
• 1/2 tsp caster sugar
• 2 avocados
• 1/4 cup sour cream
• 1 roast chicken meat, shredded
• Coriander, corn chips & lime wedges, to serve
• 2 Baby Cos lettuce, leaves separated

Method

1. Cut the corn from the cob. Heat 1 tablespoon of oil in a small frying pan over high heat. Add 1 tablespoon of spice and corn. Cook, shaking the pan for 3 minutes until the corn is just tender. Remove to a bowl.
2. Combine the remaining olive oil, 2 tsp of Mexican spice, vinegar, jalapeno and sugar, mix well. Mash the avocado and swirl in the sour cream.
3. Arrange the leaves on a serving platter or board. Spoon a little avocado mixture onto the base of each. Top with chicken, Qukes®, Minicaps®, tomatoes and corn. Drizzle with a little dressing. Top with coriander and serve with corn chips and lime.

Tip- When entertaining, pile all the ingredients into separate bowls and let family and friends build their own.

Variations- You can replace the chicken with Mexican style mince, black beans or warmed refried beans.