For his Friday Takeaway James Tanner is inspired by Dancing on Ice judge Ashley Roberts' love of Mexican food with his Tex Mex chicken with cheesy nachos topping.
3 skinless chicken breasts cut into thin strips
1 deseeded yellow pepper cut into chunks
1 red onion cut into wedges
3 cloves of chopped garlic
1 can of drained kidney beans
1 can chopped plum tomatoes
1 small tin sweet corn kernals
Jalapenos sliced to taste!
Handful sliced black olives
1 tsp mild or hot chilli powder
½ tsp cumin
½ tsp smoked paprika
1 tbsp chopped or dried oregano
180g grated monterey jack cheese
Large handful of nacho chips
Heat a large saucepan on the hob to a medium heat add the oil and then the sliced chicken and sauté for 2 minutes until browned all over
Add the pepper chunks, red onion and garlic, mix the vegetables in the hot oil then sprinkle over the chilli powder, cumin, paprika and oregano
Stir into the vegetables and cook for two minutes, next add the kidney beans, corn and chopped tomatoes stir to combine and bring to a simmer, cook for a further two minutes or until the vegetables are just tender then transfer mixture into gratin dish
Pre-heat your grill to medium, if you chose to use jalapenos scatter some over your vegetables with the sliced black olives then cover over everything with tortilla chips and the grated cheese
Pop under your hot grill until the cheese is melted and slightly coloured
Serve straight away with a dollop of sour cream and guacamole to cool things down!