Chicken Nacho Grill

Chicken Nacho Grill

In just a few simple steps you can have a delicious meal on the table. It’s perfect for those busy days when you need something quick and easy. You can easily adapt the recipe to suit your taste. Prefer a different cheese? Have at it. Want to add some heat? Throw in some jalapenos.


  • 40g bag of tortilla chips
  • 4 skinless chicken breasts
  • 200g tin spicy tomato salsa
  • 142ml pot of soured cream
  • handful of grated mature cheddar

Method of preparation:

Preheat the barbecue to medium heat.

Place the chicken breasts on a baking tray and grill for about 5-7 minutes on each side, or until cooked through and no longer pink in the middle.

While the chicken is grilling, crumble the tortilla chips into small pieces. You can do this by putting them in a bag and rolling them with a rolling pin.

When the chicken is cooked, spread the spicy tomato salsa evenly over each breast.

Sprinkle the crushed tortilla chips over the salsa, pressing them down slightly so that they stick to the salsa.

Sprinkle the grated mature cheddar over the tortilla chips.

Return the chicken to the barbecue for a few more minutes or until the cheese is melted and bubbly.

Serve the chicken with a dollop of sour cream on top.

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