Loaded Spicy Chicken Nachos

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Loaded Spicy Chicken Nachos

SERVES 3-4

5 MINS PREP

COOKS IN 35 MINS

A nachos recipe like no other, these loaded chicken nachos are full of complex flavours and textures: spicy, crunchy, fresh and tangy. Perfect for easy entertaining.

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Tailored to Taste

This is such a delicious sharing dish, the chicken is cooked and coated in our Fiery Goan Curry, shredded into chunky pieces and layered with tortilla chips and the usual suspects. Vary the toppings to suit your own favourites. You can leave the beans in or take them out. This is one of those moreish dishes that you can’t stop eating! Serves 4 as a sharing dish with other dishes.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
300g skinless chicken thigh fillets, trimmed of excess fat
1/2 tin of black beans, optional
200g bag of Tortilla chips
150g cheddar cheese, grated

Easy Salsa

1 ripe tomato, chopped
25g red onion, finely chopped
1/2 avocado, finely diced
2 tbsp. chopped coriander
Squeeze of lemon juice or to taste
Salt to taste

Serve with - Sour cream, 1 sliced spring onion and jalapenos

Method

Preheat the oven to 190°C. Place the chicken thigh fillets in an ovenproof dish and pour over both the sauce pouches from the kit, as well as 6 tbsp. water (around 90ml). Mix together well and bake for 20 mins. Add the beans, if using, and cook for another 2 minutes, or until the chicken is cooked through.
Remove from the oven and leave to stand for 5 minutes. Shred the chicken, keeping some bits bite-sized and mix well in the sauce so everything is well coated. If necessary, add a little water to loosen a little.
On a large baking tray, scatter over the tortilla chips, spoon over the chicken and bean mix, leaving some bits uncovered for the crunch. Then sprinkle over the cheese.
Place in the oven and bake for 15-20 minutes, or until the cheese has melted.
Meanwhile, stir together all the ingredients for your salsa and season to taste.
Remove the nachos from the oven and serve topped with the salsa, spring onion, jalapenos and dollops of sour cream and serve immediately.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
300g skinless chicken thigh fillets, trimmed of excess fat
1/2 tin of black beans, optional
200g bag of Tortilla chips
150g cheddar cheese, grated

Easy Salsa

1 ripe tomato, chopped
25g red onion, finely chopped
1/2 avocado, finely diced
2 tbsp. chopped coriander
Squeeze of lemon juice or to taste
Salt to taste

Serve with - Sour cream, 1 sliced spring onion and jalapenos

Method

Preheat the oven to 190°C. Place the chicken thigh fillets in an ovenproof dish and pour over both the sauce pouches from the kit, as well as 6 tbsp. water (around 90ml). Mix together well and bake for 20 mins. Add the beans, if using, and cook for another 2 minutes, or until the chicken is cooked through.
Remove from the oven and leave to stand for 5 minutes. Shred the chicken, keeping some bits bite-sized and mix well in the sauce so everything is well coated. If necessary, add a little water to loosen a little.
On a large baking tray, scatter over the tortilla chips, spoon over the chicken and bean mix, leaving some bits uncovered for the crunch. Then sprinkle over the cheese.
Place in the oven and bake for 15-20 minutes, or until the cheese has melted.
Meanwhile, stir together all the ingredients for your salsa and season to taste.
Remove the nachos from the oven and serve topped with the salsa, spring onion, jalapenos and dollops of sour cream and serve immediately.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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