Chipotle Chicken Nachos
with cilantro yogurt, cheddar, tomato, guacamole and pickled jalapeños
Informations supplémentaires
30 min.
|
762 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the tortillas into pieces. Cut the tomato into cubes. Chop the cilantro and the pickled jalapeños. Cut the lime into wedges.
2. Cook the tortillas
Spread the tortillas on a baking sheet. Cook in the oven for 8-12 minutes until colored.
3. Cook the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Add the ground chicken and spices to taste and break into pieces. Add salt and pepper. Cook 5-6 minutes. Turn off the heat, add the cheese on the chicken, cover and let melt for 2-3 minutes.
4. Make the sauce
In a bowl, combine the yogurt with half of the cilantro, the pickled jalapeños to taste and the juice of half a lime. It is possible to make a part of the sauce without the jalapeños for children. Season with salt and pepper.
5. Plate your dish
Garnish the nachos with the chicken, cilantro, guacamole, yogourt and tomatoes. Add lime juice to taste. Bon appétit!
12unitCorn Tortilla(s)
280gGround chicken
100gGreek Yogourt 2%
1unitTomato(es)
30mlJalapeño(s)
1unitLime
1unitCilantro
100gMild Cheddar
8.5gSpice Mix (Smoked Paprika,Ground Chipotle,Garlic Powder,)
57gGuacamole
What you need
Baking sheet, Pan, Bowl.
762 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
6g
2%
fat
36g
55%
cholesterol
162mg
54%
fiber
12g
48%
protein
48g
saturated
14g
70%
sodium
486mg
20%
sugar
6g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg