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Homemade chicken nachos

A super-quick Mexican snack to enjoy with a Margarita or three

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 484
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 5
  • Protein 31
  • Fat 25
  • Fibre 3
  • Salt 2.28

Nutrition per serving

  • Calories 484
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 5
  • Protein 31
  • Fat 25
  • Fibre 3
  • Salt 2.28

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

Method

  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.

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

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