Nachos with Grilled Chicken

Course: Main courses

Cuisine: Mexican

Keyword: Beans, Cheddar, Nachos

Seizoen: All year

kooksessie: Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 690kcal

Author: Diana Westerhof

Nachos with grilled chicken and barbecue sauce are a Mexican classic. Anyone can make this dish: tender chicken strips, homemade sauce, fresh salad, and crispy nachos with melted Cheddar. Perfect to share as a Main Course for a cozy evening.

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Ingredients

400 g chicken breast
olive oil for frying
75 g cheddar cheese aged
0.5 bag tortilla chips
1 sachet iceberg lettuce sliced
1 yellow bell pepper
1 green bell pepper
400 g black beans
4 spring onions
1 red chilli
1 clove garlic
2 tsp cumin powder
60 ml balsamic vinegar
200 ml ketchup

Instructions

Preparation

Preheat the grill pan. Cut 400 g chicken breast into slices and brush the strips with olive oil.
Cut off both ends of 1 red chilli. Roll the pepper between your hands to remove the seeds, then cut into pieces. Peel and finely chop 1 clove garlic.
Grate 75 g cheddar cheese. Halve 1 yellow bell pepper and 1 green bell pepper lengthwise, remove the seeds and cut into strips. Drain and rinse 400 g black beans. Finely chop 4 spring onions.

Cooking

Grill the chicken strips on all sides until cooked through, about 3 minutes. Season with a little salt and freshly ground pepper.
Heat a splash of oil in a pan and sauté the garlic with the red pepper pieces and 2 tsp cumin powder for about 2 minutes. Add 60 ml balsamic vinegar and 200 ml ketchup, bring to a boil, and let simmer for about 5 minutes. Season with a little salt and freshly ground pepper.
Preheat the oven to 200 ºC. Spread 0.5 bag tortilla chips over a baking dish and sprinkle with the grated 75 g cheddar cheese. Bake for about 6 minutes until the cheese has melted.
Remove the stalks from 1 sachet iceberg lettuce and chop finely. Mix the salad with grilled chicken, iceberg lettuce, bell pepper strips, black beans and spring onions4 spring onions.

To serve

Divide the nachos onto plates. Spoon the salad on top and generously ladle the barbecue sauce over it.

Notes

You can easily vary Nachos with Grilled Chicken: use less red chilli for a milder sauce or use a jalapeño instead. For a quick version, you can use store-bought barbecue sauce. Extra delicious with a topping of guacamole or a spoonful of sour cream.

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