Bring bold flavour to your menu with Piri Piri Chicken Nachos, a vibrant dish that combines smoky BBQ notes, spicy pulled chicken and creamy guacamole for a satisfying bite every time. This recipe is perfect for busy kitchen, as its quick to prepare, easy to scale and guaranteed to impress.
Serves: 1
Cooking time: 20 minutes
Ingredients
200g Santa Maria Nacho Chips Salted
20g Red onion, diced
60g Tomato, diced
10g Spring onions sliced
20g Santa Maria Green Jalapenos
30ml Santa Maria Memphis Hickory style BBQ Sauce
100g Piri piri pulled chicken
50g Grated cheddar
30g Crème fraiche
30g Santa Maria Guacamole
Piri piri pulled chicken, sub recipe
200g Red onion, chopped
250g Mixed peppers, sliced
30g Santa Maria Piri Piri Sauce
100g Santa Maria Salsa
1kg Chicken thighs, skinless boneless
Mix all the ingredients together and place in an oven proof dish and cover. Cook at 140C for 2 hours. The chicken should be tender and pull easily. Mix again and return to the oven uncovered at 160C for 20 minutes.
Method
- Add half od the warm tortillas on a tray
- Top with half of the red onion, jalapenos, tomato, piri piri chicken and grated cheddar. Repeat until all ingredients are used up.
- Bake for 6 minutes and finish with crème fraiche, Santa Maria Smoky Hickory BBQ Sauce. Garnish with spring onion and serve with guacamole and salsa.
