Roast chicken chipotle nachos
| Serves: | 8 |
Ingredients
- 1 tsp Chipotle seasoning
- 1 1/2 cups Gouda cheese, grated
- 24 Nacho chips
- 2 cups Rotisserie chicken, skinned and shredded
- 50 g fresh coriander
- water
- 1/2 red onion, finely diced
- 1 tsp red wine vinegar
- 2 Tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp cumin seeds
- 1/2 cup onion, finely chopped
- organic olive oil, for drizzling
- 2 tsp Ayrshire milk
- 4 tsp lime juice
- 30 ml fresh coriander, finely chopped
- 200 ml sour cream
- 1/2 cup avocado guacamole
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- To make the coriander avocado cream, combine the avocado, sour cream, chopped coriander leaves, lime juice and milk. Add salt to taste and set aside.
- Heat olive oil in a pan and cook the onion for about 4-5 minutes until it begins to brown.
- Add cumin seeds and oregano and stir for about 30 seconds until fragrant.
- Add the chipotle seasoning, tomato paste, vinegar and ½ cup of water. Bring to the boil then reduce the heat and simmer gently, stirring often, for about 5 minutes. Add the chicken and stir until heated through.
- Arrange the nacho chips in a single layer in a large baking dish.
- Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon of the chicken mixture on top.
- Bake in the oven for about 3 minutes until the cheese begins to bubble.
- Carefully transfer the nacho chips to a platter.
- Garnish with a coriander leaf and serve warm with the coriander avocado cream.
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