Yes, another recipe, but don’t you just love Nachos? I do and so does Dean, but recently we faced the dilemma of how to make them at home when you don’t have a microwave oven to ‘zap’ them and get them nice and hot with the cheese melted just right.
Sure I could have put them under the griller, but that would only melt the cheese on top and do nothing to warm the rest of the ingredients. Dean and I like to enjoy our food HOT, so using the griller was out of the question. I had to come up with an alternative approach to cooking a much-loved ‘treat’ that we do like to enjoy every now and then and, even if I say so myself, the end result was amazing.
I’d had a couple of attempts at using the oven and sadly those first two efforts were almost a disaster. Last night however, I believe I reached the outcome I was looking for with Dean proclaiming that my baked chicken nachos were “Scrum-diddly-umptious!”.
And I have to agree, but then again, my opinion is bias.
Why not try them for yourself and let me know what you think.
Baked Chicken Nachos
This recipe serves four. Add or subtract the quantities as appropriate for smaller or larger servings and omit the chicken and bacon for a vegetarian alternative.
2 pkts of store-bought corn chips*
(or one serve of home-made tortilla chips – see below)
1 large chicken breast, cut into strips
2 rashers of bacon, cut into strips
3 cups of grated cheese
1 jar of salsa sauce**
1 medium red onion, cut into strips
½ large red capsicum, cut into strips
½ large green capsicum, cut into strips
1 small tub sour cream (50g)
1 serve of guacamole
salt and pepper to taste
jalapeño to taste, sliced
1 tsp minced garlic
1 tsp minced chilli
step one: Pre-heat the oven to 180°C (350°F) and spray a large oven tray with oil. Set aside.
step two: Spray a pan with oil and add the onion and capsicum, season with salt and pepper and toss until warmed. Do not allow to soften. Remove from the pan and set aside.
step three: Return the pan to the stove and increase the heat. Add the bacon and when the pan is hot and (working quickly) toss until almost cooked. Add the chicken and continue to toss until almost cooked.
step four: If using, add the garlic, chilli, jalapeño and stir through.
step five: Add the onion and capsicum and stir, add the salsa sauce and ½ the tub of sour cream. Stir through and allow to cook only until the sauce starts to bubble. Remove from the heat.
step six: Spread half the corn chips across the tray and sprinkle with a little of the grated cheese. Add the rest of the corn chip and spread around to ensure the tray is covered. Cover the corn chips with the chicken mixture and sprinkle with the remaining cheese.
step seven: Place into the oven for 15 – 20 minutes, or until the cheese has melted and become golden. Remove from the oven and dress with guacamole and sour cream. Serve immediately.
- I stir the remaining sour cream to alter the consistency. I also ensure my guacamole consistency is a little runny by adding extra lime juice. This allows for both to be ‘squirted’ across the top. I use a homemade icing/piping bag for this.
- Be aware that the inclusion of the chilli and jalapeño with hot salsa can make the resulting sauce rather ‘hot’. Add or omit and consider using mild or medium sauce.
- I use an egg lifter to serve because it measures a perfect portion.
- I choose to use chicken because I don’t like beef or bean in nachos.
How To Make Home-Made Tortilla Chips
You only need one packet of 8 medium tortillas, spray oil and salt and pepper.
Cut the tortillas into wedges, separate and place onto a large oven tray. Lightly spray with oil and sprinkle with a little salt and pepper. Place into a moderately cool oven (150°C/300°F) for a few minutes. Remove, toss, and return to the oven. Repeat this process until the chips are crisp and lightly golden. Once cooked, the can be stored in an airtight container and enjoyed at your leisure.
* You can use any corn chips you like. I use Doritos Nacho Cheese chips (170g packets) because something about the flavour of these corn chips enhances the end result.
** I like to use a 300g jar of Old El Paso hot salsa sauce, and the bonus is – it gets hotter the longer it cooks.
I’m enjoying sharing my recipes and hope you enjoy reading them or trying them for yourself. Photographing food isn’t as easy as it sounds – or looks – but I guess I’ll get better at that as I continue to share what I’m cooking. With any luck, it won’t take me too long.