Informations supplémentaires
35 min.
|
643 kcal
|
easy
|
|
1. Setup
Preheat the oven to 375 ° F. Chop the cilantro and the green onions. Drizzle oil on the corn tortillas then cut into pieces to make chips. On a separate cutting board, cut the chicken breast in half, lengthwise.
2. Cook the tortillas
Spread the tortilla pieces on a baking sheet and season with salt. Bake for 8-10 minutes, making sure they don't burn.
3. Cook the chicken
Place the chicken on a baking traysheet. Season with salt and pepper and bake for 10-12 minutes. Shred the chicken using two forks and place in a bowl. Mix with the hot sauce and 1 tbsp of melted butter. Mix well and season with salt and pepper.
4. Make the ranch sauce
In a bowl, combine the sour cream, the mayonnaise, the spices and the juice of half a lime. Mix well.
5. Assemble and cook in the oven
Place the tortilla chips in a dish, or leave on the same baking sheet. Add the corn, the cheese and the buffalo chicken. Bake for 7-8 minutes.
6. Plate your dish
Garnish the nachos with the chopped cilantro and the green onions. Serve with the ranch sauce. You could place the toppings in the center of the table and let everyone garnish their nachos. Bon appetit!
1 unit Chicken Breast
10 unit Corn Tortilla(s)
100 g Mild Cheddar
2 unit Green Onion(s)
0.5 unit Cilantro
30 ml Buffalo Sauce
1 unit Corn Kernels
30 ml Mayonnaise
2 unit Sour Cream
1 unit Lime
20 ml Spice Mix(garlic powder,dried dill)
What you need
Bakin sheets, bowls.
643 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
41g
14%
fat
40g
62%
cholesterol
124mg
41%
fiber
6g
24%
protein
32g
saturated
17g
85%
sodium
650mg
27%
sugar
2g
trans
1g