Homemade chicken nachos

A super-quick Mexican snack to enjoy with a Margarita or three
PREP 5 mins
COOK 8 mins


  • calories 484
  • carbs 35
  • saturated fat 8
  • sugar 5
  • protein 31
  • fat 25
  • fibre 3
  • salt 2.28


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


  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.