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Chipotle chicken nachos recipe

Chipotle chicken nachos recipe

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In this sharing dish, crunchy tortilla chips are topped with spicy shredded chicken and a charred corn salsa. Pair with chilled Stella Unfiltered beer for a night in with friends. See method

  • Serves 6
  • Takes 1 hr 15 mins
  • 613 calories / serving
  • Gluten-free

Ingredients

  • 600g pack chicken thighs
  • 2 tsp chipotle paste
  • 2 tbsp vegetable oil
  • 4 limes
  • 2 tsp ground cumin​
  • 2 large garlic cloves, finely crushed​
  • 200g tin sweetcorn, drained
  • 400g tin black beans, drained and rinsed​
  • 2 large, ripe avocados, peeled, stoned and flesh cut into 5mm chunks
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped​
  • 30g fresh coriander, finely chopped
  • 200g lightly salted tortilla chips
  • 150ml soured cream

Perfect with:

Stella UnfilteredA naturally unfiltered beer with malty flavour notes and a smooth finish. Stella Unfiltered
A naturally unfiltered beer with malty flavour notes and a smooth finish.
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2555kj
    613kcal
    10%
  • Fat

    40g 56%
  • Saturates

    10g 48%
  • Sugars

    5g 5%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 34.6g Protein 26.3g Fibre 7.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. In a large bowl, mix together the chicken thighs, chipotle paste, 1 tbsp vegetable oil, the zest and juice of 1 lime, cumin and garlic until evenly combined. Transfer to a baking tray in an even layer and bake for 40-45 mins until the chicken is tender, lightly charred and cooked throughout. Use 2 forks to shred chicken into bite-sized pieces.
  3. While the chicken cooks, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Add the sweetcorn and cook for 5 mins, tossing occasionally, until charred and starting to pop. Transfer to a bowl, allow to cool slightly, then mix in the black beans, avocado, red onion, the juice of 2 limes, chilli and 20g of the coriander. Set aside to infuse the flavours.
  4. To assemble, layer the tortilla chips, chicken and charred corn mixture on a large serving platter, with dollops of soured cream and scatter over the remaining coriander. Cut the remaining lime into wedges. Serve the nachos immediately with lime wedges on the side.

Tip: Swap your chicken for leftover turkey, simply toss it in the same ingredients and cook in the oven for 20 mins until piping hot.

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