Kickin' buffalo chicken nachos
Serves 4 - 6
Easy
Prep: -
Cook:
Serve these fiery chicken nachos as a snack while watching TV. If you prefer a milder version, replace the hot sauce with smoky barbecue sauce, and omit the jalapeños
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Showing items 1 to 3 of 6
- 8 boneless, skinless chicken thighs
- 2 tsp vegetable or sunflower oil
- 2 tsp smoked paprika
- 100ml hot sauce(we used Frank’s Red Hot)
- 1 tbsp light brown soft sugar
- 1 tbsp white wine vinegar
- 1 tsp garlic powder
- 30g buttercut into cubes
- 200g tortilla chips
- 150g grated cheddar & mozzarella mix
- 50g pickled sliced jalapeños
- 2 avocadospeeled, stoned and cut into cubes
- 1 limejuiced
- handful of corianderleaves picked
- soured creamto serve (optional)
Nutrition: Per serving (6)
- kcal509
- fat35g
- saturates11g
- carbs24g
- sugars5g
- fibre4g
- protein24g
- salt2g
Method
step 1
Heat the oven to 180C/160C fan/gas 4, or an air-fryer to 180C. Toss the chicken thighs in the oil, paprika and some seasoning, and arrange in a roasting tin. Roast for 25 mins (or cook in the air-fryer for 20 mins) until tender and cooked through.
step 2
Meanwhile, tip the hot sauce into a small saucepan with the sugar, vinegar, garlic powder and butter. Bring to a simmer and bubble for 2 mins until smooth and glossy. When the chicken is cooked, roughly shred it using two forks, then toss in the sauce. Once cooled, will keep chilled for two days.
step 3
Heat the oven to 180C/160C fan/gas 4, if needed. Arrange half the tortilla chips in the bottom of a deep roasting tin (ours was 24 x 30cm). Top with half the shredded buffalo chicken, grated cheese mix and jalapeños. Repeat with the remaining tortillas, chicken, cheese and jalapeños. Bake for 15-20 mins until the cheese has melted.
step 4
Toss the avocado in lime juice, then scatter these over the nachos along with coriander leaves. Serve with soured cream, if you like.
