Cut the chicken into small cubes and cook over a medium-high heat with a dash of extra-virgin olive oil, until it turns golden brown and slightly crispy. Remove from the pan.
Recipes
BBQ chicken nachos
Ingredients
- 2 medium chicken breasts
- 350 g nachos
- 1 onion
- 1 extra-ripe tomato
- 1 avocado
- 400 g Cheddar cheese
- A pinch of hot chilli pepper (optional)
- Salt and pepper to taste
- A dash of Borges extra-virgin olive oil
For the barbecue sauce (150 g)
- ½ spring onion
- 3 cloves of garlic
- ½ green pepper
- ½ red pepper
- 1 cup of ketchup
- 1 tbsp soy sauce
- 1 tbsp Borges vinegar
- A pinch of pepper
- v1 tbsp cornflour
- A dash of Borges extra-virgin olive oil
- Salt
Step by step
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Step 1
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Step 2
Make the barbecue sauce by cutting the peppers into thin strips and gently frying them in a pan with extra-virgin olive oil, together with the spring onion and garlic.
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Step 3
When they are cooked, transfer to a blender jug with the ketchup, soy sauce, vinegar, pepper, cornflour and a pinch of salt. Blend all the ingredients together and add a little more cornflour to thicken if needed.
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Step 4
Cook the barbecue sauce in a saucepan over a low heat for about 10 minutes to bind all the ingredients together.
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Step 5
Arrange a layer of nachos on an oven tray, followed by a layer of chicken and the remaining ingredients: onion, tomato, avocado (chopped into small cubes), barbecue sauce, cheese and hot chilli, together with a pinch of salt and pepper. Repeat the process, starting with another layer of nachos and finishing off with a layer of Cheddar cheese.
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Step 6
Bake in the oven au gratin for about 10 minutes, until the cheese has melted. Serve with guacamole on the side.
