Nacho usual recipe, these PERi-PERi pulled chicken nachos are a game changer...
Ingredients
- 2 tbsp Rapeseed oil
- 1 Onion, finely sliced
- 1 Small Red pepper, finely sliced
- 1 x 400g Tinned Passata or pureed tomatoes
- 40ml of Medium PERi-PERi sauce (Go for Hot, if you’re feeling brave)
- 200g shredded cooked chicken (perfect for leftovers)
- Chopped coriander to make it look fancy (optional)
- Sour cream (optional)
- Mashed avocado (optional)
- 4 tortillas
Cooking Instructions
1
Preheat oven to 200℃
2
Cut each tortillas into 8 wedge shapes, place on a baking tray, drizzle with oil and bake for 5 minutes, then remove from oven
3
Preheat frying pan over a medium to high heat with the rapeseed oil
4
Add the shredded chicken stir and heat for 5 minutes
5
Sprinkle on the chopped coriander (optional)
6
To serve put the tortillas in a bowl top with the spicy chicken sauce and load it up with mashed avocado and dollops of sour cream