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Kickin' buffalo chicken nachos

A plate of kickin' buffalo chicken nachos

Kickin' buffalo chicken nachos

Name: Kickin' buffalo chicken nachos
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 8 boneless, skinless chicken thighs; 2 tsp vegetable or sunflower oil; 2 tsp smoked paprika; 100ml hot sauce (we used Frank’s Red Hot); 1 tbsp light brown soft sugar; 1 tbsp white wine vinegar; 1 tsp garlic powder; 30g butter cut into cubes; 200g tortilla chips; 150g grated cheddar & mozzarella mix; 50g pickled sliced jalapeños; 2 avocados peeled, stoned and cut into cubes; 1 lime juiced; handful of coriander leaves picked; soured cream to serve (optional)

Cassie Best

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Serves 4 - 6

Easy

Prep: 15 mins - 20 mins

Cook: 45 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Serve these fiery chicken nachos as a snack while watching TV. If you prefer a milder version, replace the hot sauce with smoky barbecue sauce, and omit the jalapeños

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Ingredients

Nutrition

Units:

MetricUS

8 boneless, skinless chicken thighs
2 tsp vegetable or sunflower oil
2 tsp smoked paprika
100ml hot sauce

(we used Frank’s Red Hot)
1 tbsp light brown soft sugar
1 tbsp white wine vinegar
1 tsp garlic powder
30g butter

cut into cubes
200g tortilla chips
150g grated cheddar & mozzarella mix
50g pickled sliced jalapeños
2 avocados

peeled, stoned and cut into cubes
1 lime

juiced
handful of coriander

leaves picked
soured cream

to serve (optional)

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Nutrition: Per serving (6)

kcal509
fat35g
saturates11g
carbs24g
sugars5g
fibre4g
protein24g
salt2g

Method

step 1

Heat the oven to 180C/160C fan/gas 4, or an air-fryer to 180C. Toss the chicken thighs in the oil, paprika and some seasoning, and arrange in a roasting tin. Roast for 25 mins (or cook in the air-fryer for 20 mins) until tender and cooked through.
step 2

Meanwhile, tip the hot sauce into a small saucepan with the sugar, vinegar, garlic powder and butter. Bring to a simmer and bubble for 2 mins until smooth and glossy. When the chicken is cooked, roughly shred it using two forks, then toss in the sauce. Once cooled, will keep chilled for two days.
step 3

Heat the oven to 180C/160C fan/gas 4, if needed. Arrange half the tortilla chips in the bottom of a deep roasting tin (ours was 24 x 30cm). Top with half the shredded buffalo chicken, grated cheese mix and jalapeños. Repeat with the remaining tortillas, chicken, cheese and jalapeños. Bake for 15-20 mins until the cheese has melted.
step 4

Toss the avocado in lime juice, then scatter these over the nachos along with coriander leaves. Serve with soured cream, if you like.

Recipe from Good Food magazine, June 2024

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A star rating of 4.6 out of 5.5 ratings

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