Chicken Nachos
Corn chips topped with already cooked chicken breast, barbecue sauce, tomato, onion and melted cheese. This four-portion version takes about 33 minutes when the plates are microwaved one at a time; start with 300 g of cooked chicken.
Ingredients
- Barbecue sauce50 ml
Instructions
7 steps- 1
Use 300 g of already cooked, boneless, skinless chicken breast, weighed after cooking. Cut it into small pieces and mix with the barbecue sauce. Keep chilled until assembly; the microwave step reheats cooked chicken.
5 min
- 2
Mix the chopped tomato, onion, green onion, and salt together.
5 min
- 3
Divide the chips between four microwave-safe plates in a shallow layer. Divide each topping into four equal portions for the next steps.
5 min
- 4
Distribute the cooked chicken and barbecue sauce evenly over the four plates of chips.
- 5
Sprinkle the tomato, onion, and green onion mixture on top.
- 6
Finally, sprinkle grated cheese on top.
- 7
Microwave each plate separately under a vented microwave-safe cover. Start with 2–3 minutes on high, rotating halfway through. Let it stand covered for 2 minutes, then check several places, including the chicken: they must reach 74°C on a food thermometer. If needed, heat in 30-second bursts and recheck. Repeat for all four plates, allowing one plate to stand while the next heats. Budget about 4 minutes of heating per plate; microwave power and starting temperature affect the time. Serve each plate as soon as it is ready.
16 min
Nutrition
1 serving ≈ 218 g
Nutrition values are estimates. - means data is unavailable.
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