Cook Time:
45 minutes
We love nachos! They’re our go-to when we’re unsure what to make for lunch or dinner.
Here’s Heinrich’s twist on this classic Mexican favorite. Enjoy every bite!
Servings:
2 to 3 servings
Ingredients
Method
In a medium size pot, heat the olive oil. Add the onion and cook until soft. Add the parsley, garlic, tomatoes, salt, pepper, chicken cubes and chili. Cook for about 10 minutes.
Preheat the oven to 180°C.
In the meantime, mix together the chicken stock and paprika and add to the chicken mixture. Simmer for about 15 minutes, stirring often to prevent burning.
Whisk together the cream, corn flour and 1/2 tsp salt. Add to the chicken mixture and stir until it thickens up. Cook for 5 minutes. Taste and season with extra sea salt and black pepper if needed.
Transfer the chicken mixture to an oven proof dish and place the nacho chips on top. Top with the grated cheese and toast in the oven for about 5 minutes until the cheese has melted or serve as is.
Serve with your favorite toppings.