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BBQ chicken nachos recipe

26 ratings

These loaded nachos, which come covered in a mound of BBQ chicken breast pieces and melted mozzarella, are a great way to add some all-American flavour to any occasion. They're also perfect for sharing. See method

Serves 6
5 mins to prepare and 15 mins to cook
303 calories / serving
Gluten-free

Ingredients

180g pack cooked BBQ chicken breast pieces
4 tbsp All-American Inspired BBQ Sauce
½ small red onion, finely chopped
200g pack lightly salted tortilla chips
150g grated mozzarella
50ml reduced-fat soured cream or low-fat natural yogurt
2 spring onions, finely sliced
10g fresh coriander, leaves picked

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1270kj
303kcal 15%
Fat
14g 20%
Saturates
4g 21%
Sugars
6g 6%
Salt
1g 16%

of the reference intake
Carbohydrate 28.9g Protein 14.9g Fibre 1.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken into a bowl, tearing any larger pieces into smaller ones. Stir in 2 tbsp BBQ sauce and the red onion.
On a baking tray (about 20 x 30cm), layer up half the tortilla chips with spoonfuls of half the BBQ chicken and half the mozzarella. Top with the remaining tortilla chips, chicken and cheese, finishing with a layer of mozzarella.
Bake for 10-15 mins until the cheese is melted and bubbling and the tortillas are crisp. Dollop over the soured cream or yogurt, drizzle over the remaining BBQ sauce and scatter with the spring onions and coriander to serve.

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