Who’s down for some nachos?!
More specifically these loaded salsa verde chicken nachos topped with pica de gallo, avocado and coriander yoghurt – I was not joking when I said that they were loaded.
Nachos are the ultimate sociable snack – which is exactly why I love them so much. They evoke memories of many a fun evening with my friends munching on them: at the pub, in front of a film or watching sports together (though I rarely do the latter). So as the weather gets colder and the evenings longer it is time to embrace the season of cosy evenings in with friends and the ultimate speedy meal: nachos!
For these nachos I married together the cuisines of Italy and Mexico to create a wonderful fusion of flavours. Salsa verde is a traditional Italian sauce generally used as an accompaniment for meat or fish but I think it works wonderfully as a marinade for chicken which is exactly what I have done with it today. This chicken is then piled on top of nachos crisps, topped with a decent grating of cheddar and then grilled until the cheese is melted and delicious. To bring the taste of Mexico back to the dish I suggest topping it with pica de gallo (a type of salsa) and a coriander yoghurt – both of these may sound complicated but literally take around five minutes to prep!
Basically these nachos are a game changer and you need to make them ASAP! Enjoy!
Serves 2 – 4
Prep time: 20 minutes
Cooking time: 15 minutes
- 1 large handful basil
- 1 large handful coriander
- 1 small handful mint leaves
- 1 tsp capers
- 1 clove of garlic, skin removed
- 2 tsp Tabasco
- 2 spring onions, ends removed and roughly chopped
- juice of half a lemon
- olive oil
- 250 g chicken breast of thigh finely sliced
- 1 avocado, finely sliced
- 3 tbsp natural yohurt
- 2 large plum tomatoes
- 1 red onion
- juice of 1 lime
- 200 g nacho chips
- 100 g cheddar, grated
- salt and pepper
- Preheat the oven to 200 degrees C and the grill to 250 degrees C.
- In a food processor blitz together the basil, mint, capers, garlic, Tabasco, spring onions, lemon juice and most of the coriander (leave some to the side for the yogurt) until all ingredients are finely shredded. Season with salt and pepper and the gradually add olive oil until the mixture loosens into a paste similar to pesto. Taste the sauce and add more salt, pepper or lemon juice accordingly.
- Toss the chicken in the salsa verde, place it on a baking sheet and roast for 15 minutes until cooked through. Remove from the oven and shred the chicken with two forks – as you would with pulled pork.
- Lay the nacho chips out on a large baking tray and then sprinkle the chicken evenly over the top, leaving a boarder of empty nachos around the side. Grate the cheese over both nachos and chicken and place under the grill for up to five minutes until the cheese has melted – keep an eye on it so it does not burn.
- Finely slice up the remaining coriander and fold it into the yogurt until combined.
- To make the pica de gallo dice the tomatoes and red onion very finely, toss in lime juice and salt and leave to macerate for a while.
- Remove the nachos from the oven – top with yogurt, pica de gallo and avocado, invite your friends over and tuck in!
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also recently joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.