BBQ Chicken Nachos

Serves 4 #STARFineFoods Ingredients: 2 medium chicken breasts 12 oz tortilla chips 1 onion 1 extra-ripe tomato 1 avocado 14 oz Cheddar cheese A pinch of spicy chili powder (optional) Salt and pepper to taste A dash of STAR extra-virgin olive oil --- For the barbecue sauce (5 oz): ½ spring onion 3 cloves of garlic ½ green pepper ½ red pepper 1 cup of ketchup 1 tbsp soy sauce 1 tbsp vinegar A pinch of pepper 1 tbsp corn flour A dash of STAR extra-virgin olive oil Salt Instructions:

Cut the chicken into small cubes and cook it over medium-high heat with a dash of STAR extra-virgin olive oil, until it turns golden brown and slightly crispy. Remove it from the pan. 

Make the barbecue sauce by slicing the peppers into thin strips and gently sautéing them in a pan with STAR extra-virgin olive oil, together with the spring onion and garlic. 

Once the mixture is cooked through, transfer it to a blender with the ketchup, soy sauce, vinegar, pepper, corn flour and a pinch of salt. Blend all the ingredients together and add a little more corn flour to thicken if necessary.

Cook the barbecue sauce in a saucepan over low heat for about 10 minutes to bind all the ingredients together. 

Arrange a layer of tortilla chips on a sheet pan, followed by a layer of chicken and the remaining ingredients: onion, tomato, avocado (chopped into small cubes), barbecue sauce, cheese and chili powder, together with a pinch of salt and pepper. Repeat the process, starting with another layer of tortilla chips and finishing off with a layer of Cheddar cheese. 

Bake in the oven au gratin for about 10 minutes, until the cheese has melted. Serve with guacamole on the side. 

BBQ Chicken Nachos

 #STARFineFoods

Ingredients

  • 2 medium chicken breasts
  • 12 oz tortilla chips
  • 1 onion
  • 1 extra-ripe tomato
  • 1 avocado
  • 14 oz Cheddar cheese
  • A pinch of spicy chili powder (optional)
  • Salt and pepper to taste
  • A dash of STAR extra-virgin olive oil
  • ---
  • For the barbecue sauce (5 oz):
  • ½ spring onion
  • 3 cloves of garlic
  • ½ green pepper
  • ½ red pepper
  • 1 cup of ketchup
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • A pinch of pepper
  • 1 tbsp corn flour
  • A dash of STAR extra-virgin olive oil
  • Salt

Instructions

1

Cut the chicken into small cubes and cook it over medium-high heat with a dash of STAR extra-virgin olive oil, until it turns golden brown and slightly crispy. Remove it from the pan. 

2

Make the barbecue sauce by slicing the peppers into thin strips and gently sautéing them in a pan with STAR extra-virgin olive oil, together with the spring onion and garlic. 

3

Once the mixture is cooked through, transfer it to a blender with the ketchup, soy sauce, vinegar, pepper, corn flour and a pinch of salt. Blend all the ingredients together and add a little more corn flour to thicken if necessary.

4

Cook the barbecue sauce in a saucepan over low heat for about 10 minutes to bind all the ingredients together. 

5

Arrange a layer of tortilla chips on a sheet pan, followed by a layer of chicken and the remaining ingredients: onion, tomato, avocado (chopped into small cubes), barbecue sauce, cheese and chili powder, together with a pinch of salt and pepper. Repeat the process, starting with another layer of tortilla chips and finishing off with a layer of Cheddar cheese. 

6

Bake in the oven au gratin for about 10 minutes, until the cheese has melted. Serve with guacamole on the side. 

1

Cut the chicken into small cubes and cook it over medium-high heat with a dash of STAR extra-virgin olive oil, until it turns golden brown and slightly crispy. Remove it from the pan. 

2

Make the barbecue sauce by slicing the peppers into thin strips and gently sautéing them in a pan with STAR extra-virgin olive oil, together with the spring onion and garlic. 

3

Once the mixture is cooked through, transfer it to a blender with the ketchup, soy sauce, vinegar, pepper, corn flour and a pinch of salt. Blend all the ingredients together and add a little more corn flour to thicken if necessary.

4

Cook the barbecue sauce in a saucepan over low heat for about 10 minutes to bind all the ingredients together. 

5

Arrange a layer of tortilla chips on a sheet pan, followed by a layer of chicken and the remaining ingredients: onion, tomato, avocado (chopped into small cubes), barbecue sauce, cheese and chili powder, together with a pinch of salt and pepper. Repeat the process, starting with another layer of tortilla chips and finishing off with a layer of Cheddar cheese. 

6

Bake in the oven au gratin for about 10 minutes, until the cheese has melted. Serve with guacamole on the side. 

Total Time: 30 minutes

Serves: 4

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