Skip to content
Menu
Shredded Chicken with Peppers & Onions (Nachos)
Main

Shredded Chicken with Peppers & Onions (Nachos)

40 minServes 4Nutri-Score C€€
from @lalarosenyc1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boiled chicken breast (cooked, skin removed, shredded)Meat600 g
  • avocado oil (for the pan)Pantry15 ml
  • onion (medium, sliced and diced)Produce0.5 pieces
  • frozen peppers (frozen, sliced)Produce200 g
  • garlic cubes (frozen crushed garlic cubes)Produce3 pieces
  • salt (to taste)Spices3 g
  • black pepper (ground)Spices1 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • oregano (dried)Spices2 g
  • paprikaSpices2 g
  • citrusy garlic seasoning (salted blend)Spices4 g
  • tomato sauce (about half a can)Pantry200 g
  • sofritoPantry60 g
  • chicken broth (reserved from boiling the chicken)Pantry120 ml
  • tomato pastePantry30 g
  • chicken bouillonPantry5 g
  • tortilla chipsPantry250 g
  • shredded cheese (melting blend)Dairy200 g
  • cowboy caviar (corn salsa)Pantry100 g
  • sour creamDairy80 g
  • Tapatío hot saucePantry15 ml
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

576kcal

Carbs
44 g
Proteins
41 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Baking tray
  • Oven
  • Stovetop

step by step

Method

  1. Shred the chicken

    • Remove the skin from the boiled chicken breasts and discard it.
    • Shred all the chicken with your hands or two forks.
    Step 1

  2. Sauté the vegetables

    • Heat the avocado oil in a frying pan over medium heat.
    • Add the diced onion and the frozen peppers and cook until soft.
    • Add the garlic cubes, salt and pepper and stir.
    Step 2

  3. Add the chicken and seasonings

    • Add the shredded chicken and taste it first to judge the salt.
    • Season with onion powder, garlic powder, oregano, paprika, black pepper and citrusy garlic seasoning.
    • Stir everything together.
    Step 3

  4. Build the sauce

    • Add the tomato sauce, sofrito, tomato paste and a splash of chicken broth.
    • Season again with the same spices and add the chicken bouillon.
    • Taste and adjust the salt as you go.
    Step 4

  5. Simmer covered

    • Cover with a lid, lower the heat and let it cook gently until ready to serve.
    Step 5

  6. Assemble the nachos

    • Spread the tortilla chips on a baking tray.
    • Drizzle cheese over the chips, add a generous amount of shredded chicken and top with more cheese.
    Step 6

  7. Melt the cheese

    • Bake at 220 °C until the cheese is melted and bubbly.
    Step 7

  8. Finish and serve

    • Top with spoonfuls of cowboy caviar, sour cream, hot sauce and a squeeze of lime.
    • Serve immediately and eat with your hands.
    Step 8
Get Mezze