Piri Piri Chicken Nachos

Bring bold flavour to your menu with Piri Piri Chicken Nachos, a vibrant dish that combines smoky BBQ notes, spicy pulled chicken and creamy guacamole for a satisfying bite every time. This recipe is perfect for busy kitchen, as its quick to prepare, easy to scale and guaranteed to impress.

Cooking Time
20
Portions
1

Ingredients

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  • g Santa Maria Nacho Chips Salted
  • g Red onion, diced
  • g Tomato, diced
  • g Spring onions sliced
  • g Santa Maria Green Jalapenos
  • ml Santa Maria Memphis Hickory style BBQ Sauce
  • g Piri piri pulled chicken
  • g Grated cheddar
  • g Crème fraiche
  • g Santa Maria Guacamole
  • g Red onion, chopped
  • g Mixed peppers, sliced
  • g Santa Maria Piri Piri Sauce
  • g Santa Maria Salsa
  •   kg Chicken thighs, skinless boneless

  • 1

    Step 1

    Mix the 200g red onion, 250g mixed peppers, 30g piri piri sauce, 100g salsa, 1kg chicken thighs and place in an oven proof dish and cover. Cook at 140C for 2 hours. The chicken should be tender and pull easily. Mix again and return to the oven uncovered at 160C for 20 minutes.
  • 2

    Step 2

    Add half of the warm tortillas on a tray
  • 3

    Step 3

    Top with half of the red onion, jalapenos, tomato, piri piri chicken and grated cheddar. Repeat until all ingredients are used up.
  • 4

    Step 4

    Bake for 6 minutes and finish with crème fraiche, Santa Maria Smoky Hickory BBQ Sauce. Garnish with spring onion and serve with guacamole and salsa.

Ingredients

  • 200 g Santa Maria Nacho Chips Salted
  • 20 g Red onion, diced
  • 60 g Tomato, diced
  • 10 g Spring onions sliced
  • 20 g Santa Maria Green Jalapenos
  • 30 ml Santa Maria Memphis Hickory style BBQ Sauce
  • 100 g Piri piri pulled chicken
  • 50 g Grated cheddar
  • 30 g Crème fraiche
  • 30 g Santa Maria Guacamole
  • 200 g Red onion, chopped
  • 250 g Mixed peppers, sliced
  • 30 g Santa Maria Piri Piri Sauce
  • 100 g Santa Maria Salsa
  • 1 kg Chicken thighs, skinless boneless