his nachos recipe is wonderfully straightforward and perfect for using up leftover chicken or beef. Crisp tortilla chips, smoky cheddar cheese, and spicy pickled jalapeños combine to create layers of melted deliciousness, making it an easy yet satisfying dish for sharing. Whether you're hosting a casual gathering or enjoying a laid-back movie night, this family favourite never disappoints.
This recipe was featured in Experience #2, where we served it as a starter. You can also find other courses from the evening, along with suggested wine pairings.
Ingredients
300g shredded chicken
185g packet of tortilla chips (we used Old El Paso Nachips brand)
150g smoked cheddar cheese, coarsley grated (we used Nibble Nose, available in most supermarkets)
2 whole pickled jalapeños, sliced
1 bottle Salsa for Topping (Old El Paso)
Method
Step 1
Arrange a single layer of tortilla chips on an oven-proof tray. Top with the chicken, jalapeños, salsa, and cheese. Repeat as many layers as you like.
Step 2
Pop into a preheated oven at 275°C for about ten minutes or until the cheese is melted and bubbly. Make sure you leave the oven door ajar, as otherwise the chips might become soggy.