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Chicken nachos with jalapeño sauce
40 m active | 12 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 876
  • Fat about 53g
  • Carbohydrates about 48g
  • Protein about 49g
This is needed
This is needed for 4 people
To marinate the chicken
  • 2 garlic clove, roughly chopped
  • 1 lime, use only the juice
  • 1 shallot, roughly chopped
  • 0.25 dl pineapple juice
  • 1 tbsp rice vinegar
  • 0.5 tsp allspice
  • 0.5 tsp sweet paprika
  • 2 tbsp olive oil
  • 0.25 tsp cinnamon
  • 1 tbsp tomato puree
  • 3 chicken breasts (each approx. 170 g)
  • 1 pinch nutmeg
Jalapeño sauce
  • 200 g crème fraîche
  • 1 Jalapeños, deseeded, diced
  • 0.25 bunch coriander, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp lime juice
To fry the chicken
  • 1 tbsp oil for frying
  • 2 cooked corn cobs
  • 1 tbsp oil for frying
  • 200 g tortilla chips
  • 150 g Gruyère or Cheddar, coarsely grated
Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.
  • 0.75 bunch coriander
  • 1 organic lime, cut into wedges
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And that's how it's done
And that's how it's done
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.
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.