Pulled Chicken Nachos
17
Tips
Save time by buying an already cooked whole chicken or chicken pieces.
Bring a taste of Mexico to your table! Lightly curried nacho chips are piled with roast chicken and mozzarella, baked until the cheese is bubbling, then finished with a fresh topping of avocado, coriander, yoghurt and chillies.
Feeds
4People
Preparation time
60Min.
easy
Ingredients
- 1.5 kg chicken pieces
- 30 ml vegetable oil
- 1 ml salt to taste
- 1 ml Robertsons black pepper to taste
- 2 cloves garlic finely chopped
- 2 tbsp Rajah Medium curry powder
- 1 tbsp vinegar
- 1 x 400 g tinned tomatoes and onion mix
- 250 g plain corn tortilla chips
- 2 tbsp Rajah Medium curry powder
- 50 g white cheddar cheese grated
- 1/2 cup plain yoghurt
- 1 avocado sliced
- 50 g pickled jalapeños sliced (optional)
- handful fresh coriander coarsely chopped
Preparation method
- Preheat the oven to 180 degrees Celsius.
- Arrange the chicken pieces in a roasting tray. Drizzle with half the oil and season well.
- Roast in the oven for 40 minutes or until golden and cooked through.
- Shred the chicken meat from the bone.
- Heat the remaining oil in a large saucepan over medium heat.
- Sauté the garlic until soft and translucent and stir in the Rajah Medium curry powder, sauté for 5 minutes or until fragrant.
- Add the vinegar, tomato-onion mix, 1 cup water, stir until combined then allow to simmer for 10-15 minutes or until the sauce has thickened.
- Add the shredded chicken and season to taste.
- In a large bowl, toss the tortilla chips and 2 tbsp Rajah Medium curry powder together.
- On a large baking tray, scatter the tortilla chips, spoon the pulled chicken over, sprinkle mozzarella over and bake for 10-15 minutes or until golden and melted.
- Serve topped with yoghurt, avocado, pickled jalapenos and fresh coriander.
Nutrition
- Nut Free
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