BBQ Chicken Nachos
3-4
10 minutes
15 minutes
Made as part of our BBQ Pulled Chicken meal prep. Crispy homemade tortilla “chips” loaded with pulled BBQ chicken, melted cheese, creamy guacamole, jalapeños, and a dollop of sour cream. A show-stopping sharing dish that’s perfect for game night, watching a film, or just because you fancy it.
Ingredients
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For the tortilla nachos:
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3 large soft tortilla wraps
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1 tbsp olive oil
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Sea salt, to taste
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For the toppings:
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100g grated mature cheddar
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100g ready-made guacamole
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1–2 tbsp sliced jalapeños (fresh or from a jar)
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2 tbsp sour cream
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Small handful of fresh coriander, roughly chopped
Directions
Preheat the oven to 180°C (fan). Brush both sides of each tortilla wrap lightly with olive oil, then cut them into triangles (like pizza slices).
Arrange on a baking tray in a single layer, sprinkle with a little sea salt, and bake for 8–10 minutes, turning halfway, until golden and crisp. Keep an eye on them, they brown quickly.
Heat the pulled BBQ chicken in a small frying pan over a medium heat for 3–4 minutes, or until hot through.
Arrange the baked tortilla chips on a large ovenproof plate or baking tray. Scatter the warm pulled chicken over the top, followed by the grated cheese.
Return to the oven for 5 minutes, or until the cheese has melted and everything is hot and bubbling.
Spoon over dollops of guacamole and sour cream, then scatter sliced jalapeños and chopped coriander on top.
Serve immediately while warm, perfect for sharing straight from the tray.
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