Chicken nachos with jalapeño sauce

Name: Chicken nachos with jalapeño sauce
Prep time: 40 min
Total time: 220 min
Yield: 4
Ingredients: 200 g tortilla chips; 200 g crème fraîche; 150 g Gruyère; 2 garlic cloves; 1 shallots; 1 limes; 1 bunch coriander; 1 Jalapeños; 2 cooked corn cobs; 1 organic limes; 3 chicken breasts; ¼ dl pineapple juice; 1 tbsp lime juice; 1 tbsp rice vinegar; 2 tbsp olive oil; 2 tbsp oil; 1 tbsp tomato puree; ½ tsp allspice; ½ tsp sweet paprika; ¼ tsp cinnamon; 1 pinch nutmeg; ¼ tsp salt; a little pepper

Aperitif fingerfood main dish Spring

Total: 3 hr 40 min. | Active: 40 min.

686 Likes

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

Nachos
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

How it's done

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.

Nachos

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.

Show complete recipe