Roast chicken chipotle
Ingredients
- 24 leaves fresh coriander, to serve
- 1 tbsp olive oil
- 2 tsp milk
- 1 1/2 cups Gouda cheese, grated
- 24 salsa nacho chips
- 2 cups rotisserie chicken, skinned and shredded
- 1/2 tsp dried oregano
- 1 tsp red wine vinegar
- 1 tbsp tomato paste
- 2 tsp chipotle seasoning
- 1/2 tsp cumin seeds
- 1/2 cup onion, finely chopped
- 2 tsp lime juice
- 10 sprigs fresh coriander, chopped
- 2 tbsp sour cream
- 1/3 cup plain 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 oven to 200°C.
- To make the coriander avocado cream, combine the avocado, sour cream, chopped cilantro leaves, lime juice and milk. Add salt to taste and set aside.
- Heat olive oil in a pan and cook the onion until it begins to brown, about 4 to 7 minutes.
- Add cumin seeds and oregano and stir until fragrant, about 30 seconds.
- Add chipotle seasoning, tomato paste, vinegar, and 1/2 cup water. Bring to a boil, then reduce the heat and simmer gently, stirring often, for about 5 minutes. Add chicken and stir until heated through.
- Arrange the tortilla chips in a single layer in a large baking dish.
- Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
- Bake in the oven until the cheese begins to bubble, about 3 minutes.
- Carefully transfer tortilla chips to a platter. Top each with 1 teaspoon coriander avocado cream and garnish with a coriander leaf.
- Serve warm.
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