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Chipotle Pulled Chicken Loaded Nachos

Chipotle Pulled Chicken Loaded Nachos

with Cheese and Avocado
4.0(30)
Recipe Development Team
Recipe Development TeamUpdated on March 19, 2024
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Get 50% off 1st box + free for 3 months!
Calories
: 
914 kcal
Protein
: 
54.1g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Tomato Puree

290 grams

Slow Cooked British Chicken

10 grams

Chicken Stock Paste

20 grams

Chipotle Paste

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Avocado

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

Energy (kJ)3824 kJ
Energy (kcal)914 kcal
Fat45.3 g
of which saturates15.3 g
Carbohydrate70.6 g
of which sugars15.2 g
Protein54.1 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Grater
•Lid
•Large Saucepan
•Baking Tray
•Small Bowl

Instructions

PDF
Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). 

Grate the Cheddar cheese.

Simmer the Chicken
2

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat.

Fry the tomato puree and garlic until fragrant, 1 min.

Add the chicken along with the juices from the packet, stir in the chicken stock paste, chipotle paste (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). 

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

Make your Nachos
3

In the meantime, stack your tortillas into a pile and cut into 8 triangles.

Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.

Season with salt and pepper and sprinkle over the Mexican style spice mix.

Bake on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Avo Nice Day
4

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board. Cut into 1cm chunks.

Add to a small bowl with a drizzle of olive oil. Season with salt and pepper.

Shred the Chicken
5

Once the chicken is tender, remove the lid and shred the chicken. Stir through the honey and butter (see pantry for both amounts).

Season with salt and pepper, then remove from the heat.

Serve Up
6

Transfer your spiced nachos to one side of your serving bowls.

Serve the pulled chicken alongside. Top with the avocado chunks.

Sprinkle over the cheese to finish.

Enjoy!

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