Thursday 28 January 2016

Cheesy Chicken Nachos.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The best snacky lunch / dinner!
Seriously though, chicken on nachos is one of the quickest but most satisfying meals ever.
Even better, when you're using leftovers. But you can make them without too!

So, you have absolutely no excuse not to bake these. And yes, I said bake. You guys, I have always baked my nachos. It's so easy - all you do is blast them in a 200C oven for 10 minutes. The cheese melts and bubbles. And, the best bit? The tortilla chips. They go all golden brown and crispy at the edges. The best.

When I made this particular batch, it was just as the snow began! On a snowy / rainy / miserable day, nothing will cheer you up like a tray of bubbling, cheesy goodness. Make them!

Homemade Tortilla Chips, previously: Spicy Baked Tortilla Chips // Baked Tortilla Chips

Homemade Salsa, previously: Tinned Tomato Salsa // Fresh Tomato Salsa

A Simple List of Ingredients:
1. Tortilla Chips
4. Cheddar Cheese
5. Dried Oregano
6. Jalapeno Peppers
7. Cherry Tomatoes
8. Sour Cream
9. Fresh Coriander

Bismillah, let's begin!

First job, pre-heat the oven to 200C. Take a large baking tray. If you're worried about things sticking, line it with baking paper.

We begin with tortilla chips. I usually prefer the plain ones but this time, I only had the nacho cheese flavour. I used 1 bag Tortilla Chips. It was about 180 grams.

Dump the entire bag out onto the tray and arrange in an even, single-ish layer.

Next, the chicken. I used the chicken and peppers that I had leftover from this recipe. All I did was shred the chicken. This recipe would also work well with leftover chicken or lamb mince.
I used about 6 heaped tablespoons Leftover Cooked Chicken.

Next, about 6 heaped tablespoons Tomato Salsa. I used this one but a jar from the shop is just fine.

Stir 2 tablespoons Salsa into the chicken.

Then, dollop all over the tortilla chips.

Then, on goes the rest of the salsa.

Cheese! Of course! I used a mature Cheddar but any good one that melts nicely will work here.

I used a good few handfuls grated Cheddar.

Sprinkle the cheese all over.

Then, add a few pinches Dried Oregano.

Finally, 1 Jalapeno Pepper, sliced. Totally optional but we like a little heat.

Pop the nachos in to bake at 200C for 10-12 minutes.

We're looking for the cheese to be completely melted and the chips to be golden and super crispy.

To add a little freshness, I finished with:
Cherry Tomatoes, halved
Sour Cream, dolloped
Fresh Coriander, sprinkled

That's it! How easy was that? Make sure you eat these nachos straight away - they're best fresh. Enjoy!

Full Written Recipe:

Cheesy Chicken Nachos.

Prep Time: About 10 minutes.
Bake Time: About 10-12 minutes.
Serves: About 3 people.


For the Nachos
1 packet Tortilla Chips (about 180 grams)
Leftover Cooked Chicken, to taste
Tinned Tomato Salsa, to taste
Grated Cheddar, to taste
Few pinches Dried Oregano
Jalapeno Pepper, sliced

To Serve
Cherry Tomatoes, sliced
Fresh Coriander
Sour Cream


Before beginning, pre-heat the oven to 200C. Take a large oven tray and line with baking paper.

To assemble the nachos, place the tortilla chips in an even layer.
Stir a little salsa into the leftover chicken. Dot the chicken over the chips along with more salsa.
Top with grated Cheddar, sprinkle with dried oregano and dot with jalapeno slices.

To cook, bake at 200C for 10-12 minutes until the cheese has melted and the chips are golden and crispy.

To serve, put on the cherry tomatoes, dollop on sour cream and sprinkle over the fresh coriander. Serve immediately!

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Keep me in your duas please, and enjoy your nachos!


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