Air Fryer Chipotle Pulled Chicken Loaded Nachos
with Cheddar Cheese and Tomato-Coriander Salsa
- Milk
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken and veg in the air fryer, then all you need to do is make the chipotle sauce and salsa. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Bell Pepper
4 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Medium Tomato
1 bunch(es)
Coriander
50 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Chipotle Paste
200 grams
Tortilla Chips
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Pop the chicken thighs and bell pepper into your air fryer basket.
c) Drizzle with oil, sprinkle over the Central American style spice mix and season with salt and pepper.
d) Give the basket a shake to coat everything. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Air fry the chicken at 200°C until crispy and golden, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Meanwhile, chop the tomato into 1cm chunks.
c) Roughly chop the coriander (stalks and all).
d) Grate the Cheddar cheese.
a) Heat a drizzle of oil in medium saucepan on medium heat.
b) Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
c) Gradually stir in the water for the sauce and honey (see pantry for both amounts), creme fraiche and chipotle paste (add less if you'd prefer things milder). Bring to the boil, stir and simmer until thickened, 2-3 mins.
d) Season with salt and pepper and mix in half the Cheddar cheese until melted. Set aside for later.
a) Meanwhile, in a small bowl, combine the tomato chunks and half the coriander.
b) Drizzle with oil, season with salt and pepper and mix well. Set your salsa aside for later.
a) Once the chicken is cooked, remove from the air fryer and pop it on your chopping board.
b) Use 2 forks to gently pull the chicken apart on your board until shredded.
c) Once you have pulled apart all the chicken, add the shredded chicken and roasted bell pepper to the chipotle sauce. Mix until everything's nicely coated.
d) Season with salt and pepper.
a) When everything's ready, share the tortilla chips between serving plates.
b) Top with the creamy chipotle pulled chicken and tomato-coriander salsa.
c) Sprinkle the remaining Cheddar and coriander all over to finish.
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