Chipotle Pulled Chicken Loaded Nachos
with Cheddar Cheese and Tomato-Coriander Salsa
- Milk
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken and veg in the oven, then all you need to do is make the chipotle sauce on the hob and make the 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) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Lay the chicken thighs and bell pepper onto a baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
d) Drizzle with oil, sprinkle over the Central American style spice mix, then season with salt and pepper. Toss to coat everything.
a) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's 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 oven.
b) Use 2 forks to gently pull the chicken apart on the tray until shredded.
c) Once you have pulled apart all the chicken, add the shredded chicken and roasted bell pepper to the chipotle sauce and 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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