Sriracha Chicken Nachos

by Barry Lewis


1 tin chopped tomatoes
sriracha sauce
400g chicken mini fillets
1tbsp paprika
2tbsp taco seasoning
300g grated cheddar cheese
sour cream, guacaomole,spring onions, coriander, tortilla chips to serve

In this video recipe learn how to make amazingly simple sriracha chicken nachos. Super speedy to chuck together and perfect for a party! The sriracha hot sauce is optional, a few dashes as used in the video keeps it relatively mild so play around with the recipe and enjoy!

Start of by rubbing the chicken in the sweet paprika and taco seasoning mix, work it in with your hands until stained all over and consistent colour. Tip some oil into a large frying pan and cook the chicken turning until charred and fully cooked through. Once cooked tip the chicken out onto a chopping board to rest before slicing into chunks. Meanwhile in the same frying pan over a low flame add the tin of chopped tomatoes, half fill the can with some water and add to the pan and then a few dashes (or as many as you like!) of the sriracha hot sauce. Simmer this briefly before adding the chicken back to the pan, stirring to coat. Continue to simmer down and thicken the mixture until most of the fluid has simmered off and you are left with a chunky tomato chicken mixture.

On a baking tray arrange tortilla chips, top with grated cheese, then some chopped spring onion and fresh coriander, top with the chicken tomato mixture, before adding extra cheese on top. Bake in the oven on a low temperature until warmed and the cheese is fully melted. Take out of oven and top with sour cream, guacamole and some extra coriander / spring onion.

Extremely nice, give this a go!