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Chicken & jalapeño nachos
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320g pack Santa Maria 8 Plain Flour Soft Tortillas
1 tbsp olive oil
1½ tsp Bart Red Bell Pepper Flakes
½ tsp Maldon Sea Salt Flakes
326g can sweetcorn, drained
25g sliced pickled jalapeños, plus 2 tsp of pickling liquid
150g tub soured cream
2 x 220g packs British roast chicken 2 garlic and lemon breast fillets
¼ x 28g Cooks’ Ingredients Coriander, trimmed
1 fresh Cooks’ Ingredients Jalapeño Chilli, deseeded and thinly sliced
Lime wedges, to serve
1. Preheat the oven to 180°C, gas mark 4. Cut each tortilla roughly into 3 large, long triangular wedges. Place onto 2 large baking trays, lightly brush with the oil and sprinkle each with pepper flakes and sea salt. Cook for 12-14 minutes, swapping the trays round halfway through, until golden and crisp. Set aside.
2. Heat a large frying pan over a high heat, add the sweetcorn and cook for 2-3 minutes, shaking the pan once, until lightly charred. Meanwhile, very finely chop the pickled jalapeños and mix with their pickling liquid and the soured cream.
3. Remove the skin from the chicken, then rip the meat into bitesize pieces. Place it in a large bowl with the sweetcorn and half the dressing, and toss to combine. Spoon onto a platter and top with the coriander, chilli and drizzle with the remaining dressing. Serve with the giant nachos and lime wedges to squeeze over.
Cook’s tip For an extra layer of flavour, grate some cheese over the top of the tortillas before cooking.
Typical values per serving:
This recipe was first published in October 2018.