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Pulled Chicken Nachos

Pulled Chicken Nachos 
  • 4 People
  • 60 min.
  • easy 
Bring a taste of Mexico to your table! Lightly curried nacho chips are piled with roast chicken and mozzarella, baked until the cheese is bubbling, then finished with a fresh topping of avocado, coriander, yoghurt and chillies. 

Tips

Save time by buying an already cooked whole chicken or chicken pieces. 

Ingredients
  • 1.5 kg chicken pieces
  • 30 ml vegetable oil
  • 1 ml salt to taste
  • 1 ml Robertsons black pepper to taste
  • 2 cloves garlic finely chopped
  • 2 tbsp Rajah Medium curry powder
  • 1 tbsp vinegar
  • 1 x 400 g tinned tomatoes and onion mix
  • 250 g plain corn tortilla chips
  • 2 tbsp Rajah Medium curry powder
  • 50 g white cheddar cheese grated
  • 1/2 cup plain yoghurt
  • 1 avocado sliced
  • 50 g pickled jalapeños sliced (optional)
  • handful fresh coriander coarsely chopped
Cooking Method

  1. Preheat the oven to 180 degrees Celsius.

  2. Arrange the chicken pieces in a roasting tray. Drizzle with half the oil and season well.

  3. Roast in the oven for 40 minutes or until golden and cooked through.

  4. Shred the chicken meat from the bone.

  5. Heat the remaining oil in a large saucepan over medium heat.

  6. Sauté the garlic until soft and translucent and stir in the Rajah Medium curry powder, sauté for 5 minutes or until fragrant.

  7. Add the vinegar, tomato-onion mix, 1 cup water, stir until combined then allow to simmer for 10-15 minutes or until the sauce has thickened.

  8. Add the shredded chicken and season to taste.

  9. In a large bowl, toss the tortilla chips and 2 tbsp Rajah Medium curry powder together.

  10. On a large baking tray, scatter the tortilla chips, spoon the pulled chicken over, sprinkle mozzarella over and bake for 10-15 minutes or until golden and melted.

  11. Serve topped with yoghurt, avocado, pickled jalapenos and fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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