If you have ever been in a snack dilemma whenever a bunch of friends (or family) comes over, you only need to scroll down. Nachos. Just do it guys.
Nachos sure is the ultimate when it comes to snacking with a few cold ones (tequila) and a bunch of rowdy guests.
Everybody can just dig in, scoop and enjoy a mouthwatering Mexican feast.
I made a simple pulled chicken variety to the ever popular Nacho platter, served with traditional guacamole, sour cream and elevated to a new level with EXTRA chili.
Pulled chicken is also not rocket science. I wanted to add a meaty component to my plate and it was a good choice.
You don’t necessarily need a crock pot or slow cooker to achieve the ‘pulled chicken’. I simply poached some chicken breasts in water with butter and salt for about 15 minutes after which I easily managed to shred it with my hands. Make an easy, quick and spicy sauce to smother the chicken in and you are halfway there.
I used the awesome Nacho Kit from Old El Paso – you will be able to find these kits in most grocery stores across South Africa. Mexican at home, made easy.
I am not even ashamed to confess that I ate all of it. By myself.
Let me know if you have a favorite Mexican meal you like to treat the fam with. Be sure to try these out on your next rendezvous!
This post was not sponsored and the images and recipe is my own. I used the Nacho Kit supplied by Old El Paso from a recent event.
|Prep Time||10 min|
|Cook Time||30 min|
- 2 chicken breasts skin and bone on
- water to poach chicken
- 2 teaspoons butter
- 1 teaspoon salt
- 1/2 cup Worcestershire sauce
- 3 tablespoons concentrated chicken stock
- 1/2 cup water
- pinch ground coriander
- pinch ground cumin
- 200 gr nacho chips or corn chips from the nacho kit
- 320 gr nacho topping or tomato and herb pasta sauce from the nacho kit
- 3 cups grated cheddar cheese
- 1 large avocado
- 1 teaspoon white vinegar
- salt and black pepper to season
- 1 cup sour cream to serve
- 2 large jalapeno chili chopped
- fresh coriander to serve
- First off, cover the chicken breasts with water, add the butter and salt and cook for 15 minutes.
- Remove breasts from water and leave to cool slightly.
- Remove the skin and bones and shred the meat with your fingers. It works better while it's still warm. Set aside.
- In a small saucepan, combine the Worcestershire sauce, chicken stock, water and spices. Allow to simmer for a few minutes.
- Add the shredded chicken to the sauce and cover.
- Layer the nacho chips with nacho topping (or tomato and herb pasta sauce), spicy chicken and half of the cheese.
- Finish with the last of the cheese and bake for about 10 minutes at 180 degrees Celsius until cheese is bubbly and melted.
- For the guacamole, simply smash the avocado and combine with vinegar and seasoning.
- Top baked nachos with guacamole, sour cream, jalapeno chili and fresh coriander. Serve immediately.
This looks amazing! I’m totally going to try this at home this weekend.