Chicken nachos with jalapeño sauce

Chicken nachos with jalapeño sauce

Total: 3 hr 40 min. | Active: 40 min.
Nutritional value / people: 876 kcal
, Fat: 53 g
, Carbohydrate: 48 g
, Protein: 49 g

Whether you're making it as a snack for a movie night or to share with friends, this sophisticated version of the Mexican classic with fresh sweetcorn and spicy marinated chicken ticks all the boxes. The nachos are served with coriander and jalapeño sauce for a fresh and fiery kick.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate the chicken

2 garlic cloves, roughly chopped
1 shallot, roughly chopped
1 lime, use only the juice
¼ dl pineapple juice
1 tbsp rice vinegar
2 tbsp olive oil
1 tbsp tomato puree
½ tsp allspice
½ tsp sweet paprika
¼ tsp cinnamon
1 pinch nutmeg
3 chicken breasts (each approx. 170 g)

Jalapeño sauce

200 g crème fraîche
¼ bunch coriander, finely chopped
1 Jalapeño, deseeded, diced
1 tbsp lime juice
¼ tsp salt
a little pepper

To fry the chicken

1 tbsp oil for frying


2 cooked corn cobs
1 tbsp oil for frying
200 g tortilla chips
150 g Gruyère or Cheddar, coarsely grated

Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.

1 organic lime, cut into wedges
¾ bunch coriander
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How it's done

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To marinate the chicken

To make the marinade, puree the garlic in a blender along with all the other ingredients up to and including the nutmeg. Place the chicken breasts in a dish, pour the marinade over the top, cover and marinate in the fridge for at least 3 hrs. or overnight.

Jalapeño sauce

Mix the crème fraîche with the coriander, jalapeño and lime juice, then season. Cover the sauce and set aside.

To fry the chicken

Remove the chicken from the marinade, wipe off the marinade. Heat the oil in a frying pan, fry the chicken breasts for approx. 2 mins. on each side, reduce the heat, fry for a further 6 mins. on each side. Allow the chicken breasts to cool slightly, shred the meat with a fork.


Remove the corn kernels from the cobs. Heat the oil in a frying pan, stir fry the sweetcorn for approx. 1 min. Spread the tortilla chips onto a baking tray lined with baking paper, add the sweetcorn and chicken, top with the cheese.

Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.

Garnish with the lime wedges and coriander prior to serving. Serve with the jalapeño sauce.

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