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Buffalo-inspired chicken nachos recipe

5 ratings

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

Serves 6
5 mins to prepare and 15 mins to cook
438 calories / serving

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

Energy
1825kj
438kcal 22%
Fat
26g 38%
Saturates
11g 53%
Sugars
6g 7%
Salt
2.5g 41%

of the reference intake
Carbohydrate 27.5g Protein 22g Fibre 1.8g

Method

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.

See more Chicken recipes