Chicken nachos with jalapeño sauce

Total time: 12hr 40m
Preparation Time: 40m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 876 Kcal, 49g Protein, 48g Carbohydrates, 53g Fat


  • To marinate the chicken
  • 2 garlic clove, roughly chopped
  • 1 shallot, roughly chopped
  • 0.25 dl pineapple juice
  • 1 tbsp rice vinegar
  • 1 lime, use only the juice
  • 2 tbsp olive oil
  • 1 tbsp tomato puree
  • 0.5 tsp allspice
  • 0.5 tsp sweet paprika
  • 1 pinch nutmeg
  • 3 chicken breasts (each approx. 170 g)
  • 0.25 tsp cinnamon
  • Jalapeño sauce
  • 200 g crème fraîche
  • 0.25 bunch coriander, finely chopped
  • 1 Jalapeños, deseeded, diced
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp lime juice
  • To fry the chicken
  • 1 tbsp oil for frying
  • Nachos
  • 200 g tortilla chips
  • 1 tbsp oil for frying
  • 150 g Gruyère or Cheddar, coarsely grated
  • 2 cooked corn cobs
  • Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.
  • 1 organic lime, cut into wedges
  • 0.75 bunch coriander

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  • To marinate the chicken

    To make the marinade, puree the garlic in a blender along with all the other ingredients up to and including the nutmeg. Place the chicken breasts in a dish, pour the marinade over the top, cover and marinate in the fridge for at least 3 hrs. or overnight.
  • Jalapeño sauce

    Mix the crème fraîche with the coriander, jalapeño and lime juice, then season. Cover the sauce and set aside.
  • To fry the chicken

    Remove the chicken from the marinade, wipe off the marinade. Heat the oil in a frying pan, fry the chicken breasts for approx. 2 mins. on each side, reduce the heat, fry for a further 6 mins. on each side. Allow the chicken breasts to cool slightly, shred the meat with a fork.
  • Nachos

    Remove the corn kernels from the cobs. Heat the oil in a frying pan, stir fry the sweetcorn for approx. 1 min. Spread the tortilla chips onto a baking tray lined with baking paper, add the sweetcorn and chicken, top with the cheese.
  • Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.

    Garnish with the lime wedges and coriander prior to serving. Serve with the jalapeño sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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