Pulled chicken-nacho-cocktail dish

Name: pulled chicken-nacho-cocktail dish
Cook time: 15 min
Total time: 19 min
Yield: 8
Ingredients: 300 g chicken breast; 1 small red onion; 150 g maize tin can; 1 avocado; 1 lime; 2 el Barbecue sauce; 170 g Croky Tortilla nacho cheese bag; 75 g Cheddar Tophat 48 piece, Ilchester; 1 jalapeño pepper

Nachochips from the oven with chicken breast, cheddar and different vegetables.

Ingredients

Kitchen Stuff

1 refractory baking dish or baking tin (approx. 30 x 40 cm)

Directions

Preheat the oven to 180 ° C.
Bring a pot of water with salt to the boil. Put the chicken in and cook gently in 10 minutes. Drain and allow to cool slightly.
Meanwhile, cut the onion. Put the corn in a colander, rinse and drain.
Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
Grate the green skin of the lime and press out half. Cut the other half into segments.
Mix the onion, corn, avocado, lime zest and 1 tbsp lime juice (per 8 persons) into a salsa. Season with pepper and salt.
Pull the chicken fillet with two forks into tufts and mix with the barbecue sauce.
First divide the nachochips and then the chicken over the baking dish. Scrape the cheese over it. Bake for about 4 minutes in the middle of the oven.
Meanwhile cut the stalk of the pepper. Roll the pepper between your hands so that the seeds fall out. Cut the flesh into rings.
Divide the salsa over the nacho dish and sprinkle with the jalapeño. Serve with the lime parts.