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Buffalo-inspired chicken nachos recipe
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Turn leftover roast chicken into tasty nachos! This recipe works well with a variety of hot sauces, we suggest using a milder version so you can use a good amount of it to coat the chicken. Dig in! See method
Ingredients
- 250g leftover roast chicken
- 200g bag Tesco cool tortilla chips
- 130ml hot sauce
- 30g butter
- 140g mozzarella, grated
- 4 tbsp sour cream and chive dip
- 3 celery sticks, roughly chopped
- 100g blue cheese
- 4 spring onions, finely sliced
- 1 red chilli, finely sliced
- 2 tsp black sesame seeds
- green salad, optional
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
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Energy
1825kj
438kcal
22%
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Fat
26g
38%
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Saturates
11g
53%
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Sugars
6g
7%
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Salt
2.5g
41%
of the reference intake
Carbohydrate 27.5g
Protein 22g
Fibre 1.8g
Method
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Preheat the oven to gas 6, 200°C, fan 180°C. Shred or roughly chop the roast chicken and toss it through the hot sauce and melted butter. Lay half the tortilla chips on a large roasting or baking tray. Sprinkle over half the mozzarella, and dot over the sour cream and chive dip, then top with the remaining tortilla chips.
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Sprinkle over the remaining mozzarella, the chicken and sauce, and chopped celery.
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Bake in the oven for 10-15 mins until hot and the cheese has melted. Remove and top with the blue cheese, spring onions, red chilli and sesame seeds and serve with a green salad.
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