Buffalo-inspired chicken nachos recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1825kJ 438.0kcal
- Fat
- 26g
- Saturates
- 11g
- Salt
- 2.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 27.5gProtein 22.0gFibre 1.8g
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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 thesour 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
