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Chicken nachos

 


Method 1


Ingredients

200g plain corn tortilla chips

2 cooked chicken breasts

shredded into small pieces

6 spring onions

thinly sliced

140g red leicester

cheese, grated

1 small jar red or green sliced pickled jalapeño peppers

small bunch coriander

leaves roughly chopped

your choice of salsa

hot pepper sauce (like Chipolte Tabasco), crème fraîche, guacamole or extra jalapeños, to serve



step 1

Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.


step 2

To serve, sprinkle with the coriander and eat with your favourite accompaniments.



Method 2


Ingredients:

- 1 lb of cooked, shredded chicken

- 1 bag of tortilla chips

- 1 cup of shredded cheese (cheddar or Mexican blend)

- 1 can of black beans, drained and rinsed

- 1/2 cup of diced tomatoes

- 1/4 cup of diced red onion

- 1/4 cup of sliced black olives

- 1/4 cup of chopped fresh cilantro

- 1/2 cup of sour cream

- 1/4 cup of salsa

- Optional toppings: sliced jalapenos, avocado, lime wedges


Instructions:

1. Preheat your oven to 350°F (175°C).

2. Spread the tortilla chips in a single layer on a baking sheet.

3. Top the chips with the shredded chicken, black beans, diced tomatoes, red onion, and black olives.

4. Sprinkle the shredded cheese evenly over the nachos.

5. Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

6. Remove the nachos from the oven and sprinkle the chopped cilantro over the top.

7. Serve the nachos hot with sour cream, salsa, and any other desired toppings.



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