Spicy Chicken Nachos
Spicy Chicken on a bed of tortilla chips with melty cheese
Servings: 4
Ingredients
- 2 chicken breasts about 250 grams
- 1 tspn paprika
- 1 tspn ground cumin
- 1/2 tspn chilli powder
- 1 tspn dried oregano
- 1 tspn garlic powder
- juice of 1 lime
- 2 tbsp tomato paste
- 1 tbsp hot sauce
- 1 cup chicken stock
- 3 tbsp olive oil
- 100 gram tortilla chips
- 1 cup cheddar cheese you can use less or more if you prefer
- coriander (optional)
- sour cream (optional)
- guacamole (optional)
- jalapeno (optional)
Instructions
- Mix the paprika, cumin, chilli powder, oregano, garlic powder, 1 tablespoon olive oil and lime juice together. Rub it into the chicken. You can add a bit of salt but not too much as the stock may be enough
- Heat 2 tablespoons olive oil in a pan. Sear the chicken breasts for about 3 minutes on each side until nicely browned. Doesn't have to be fully cooked on the inside as it can cook further in the sauce
- Remove the chicken, shred it and set aside
- Add the tomato paste and hot sauce to the same pan and cook for a few seconds. Add the chicken stock and heat through
- If your sauce is not thick enough you can turn up the heat and reduce it a little more at this stage
- Place the shredded chicken into the sauce and allow it to heat through.
- Turn on the grill function of your oven
- Place half the tortilla chips in an ovenproof dish or a baking pan. Spoon the chicken on top. Add the grated cheese with some jalapeno. Scatter the other half of the tortilla chips along the edges
- Pop the tray into the oven just until the cheese melts, about 5-7 minutes. Garnish with coriander
- Serve with sour cream and guacamole if you prefer
