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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
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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.
Sprinkle over the remaining mozzarella, the chicken and sauce, and chopped celery.
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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