Spicy Pulled Chicken Nachos
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Great nachos are all about balance: tender chicken & crunchy tortillas, rich oozing cheddar and vibrant fresh coriander, all topped off with Hellmann's Chilli Mayonnaise with Tabasco. Friday night food at it's finest!
Ingredients
- 2 large chicken breasts
- 2 tbsps fajita seasoning mix
- 1 tbsp vegetable oil
- 300 ml passata
- 360 grams tortilla chips
- 1 avocado sliced
- 100 ml sour cream
- 75 grams grated cheddar cheese
- 100 grams tomato salsa
- 3 tbsps Hellmann's Chilli Squeezy Mayonnaise with tabasco
- 50 grams diced red onion
- 10 sprigs coriander leaves
- 1 lime cut into wedges
Nutritional information
Amount per serving
Energy (kcal)
817kcal
Energy (kJ)
3415kJ
Protein (g)
32.0g
Carbohydrate incl. fibre (g)
78.2g
Carbohydrate excl. fibre (g)
67.3g
Sugar (g)
9.1g
Fibre (g)
11.0g
Fat (g)
44.6g
Saturated fat (g)
13.0g
Unsaturated fat (g)
27.2g
Monounsaturated fat (g)
13.5g
Polyunsaturated fat (g)
13.8g
Trans fat (g)
0.1g
Cholesterol (mg)
73mg
Sodium (mg)
1834mg
Salt (g)
4.58g
Vitamin A (IU)
1612IU
Vitamin C (mg)
14.5mg
Calcium (mg)
331mg
Iron (mg)
4.59mg
Potassium (mg)
1017mg
Method
- 1 Place the oil in a frying pan and set to a medium heat. Season the chicken breasts with the fajita spice and place in the pan. Cook on one side for 5 mins then flip the chicken and add passata to the pan. Simmer low for 15 minutes. When the chicken is cooked, take two forks and shred the chicken in the pan. Mix well with the sauce.
- 2 Place the tortilla chips in a deep baking tray. Top the chips with the chicken & sauce, avocado slices, sour cream and the cheddar and place under a hot grill until golden and crispy.
- 3 Remove from grill and top with red onion, tomato salsa, coriander leaves and the Hellmann’s X Tabasco Chilli Mayo. Serve with lime wedges on the side.