Chicken nachos with jalapeno and mint yoghurt

Name: Chicken nachos with jalapeno and mint yoghurt
Cook time: 1 h
Yield: 4-6
Cuisine: Mexican
Ingredients: 1 fresh jalapeno, chopped; 1½ cups yoghurt; ½ cup mint leaves

Katrina Meynink

February 24, 2022

Freshen up your usual nachos with this yoghurt dressing and fresh toppings.Katrina Meynink

Time:30 mins - 1 hourServes:4-6

Nachos, hands down one of the best dinners on a tray in existence. There is nothing more disappointing in this world than a soggy chip so I have kept the toppings separate until the last second; this may add to the washing up but it ensures maximum cheese-to-chip stretch and crunch.

Ingredients

Jalapeno and mint yoghurt

1 fresh jalapeno, chopped
1½ cups yoghurt
½ cup mint leaves

Chicken

4 chicken thigh fillets
3 tbsp olive oil
2 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp ground chipotle
1 tsp lemon myrtle (optional)
2 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed

Spiced tomato beans

200g (small can) cannellini beans
400g tin crushed tomatoes
1 chipotle in adobo, chopped (or to taste)
2 tsp dried oregano
½ tbsp brown sugar

To assemble

250g mixed corn chips
2 cups shredded mixed cheeses (I used pepper jack, cheddar and Monterey jack)
4 radishes, finely sliced
½ cup mixed herbs, roughly chopped (I used mint and coriander)
1 fresh jalapeno, sliced (deseed to reduce heat)
juice of 1 lime
1 avocado, hulled (or sliced)

Method

1. Add all the yoghurt ingredients to a blender and blitz to combine. Set aside.
2. Combine the chicken and olive oil in a bowl with the mixed spices and garlic. Set aside to marinade for as long as you can in the fridge (up to 6 hours) or if time-poor, this is more than OK to dump in bowl, turn to coat, and cook immediately.
3. Pop the beans, tomatoes, chipotle in adobo, oregano and brown sugar into a saucepan and simmer over low heat. Let this cook down for about 15 minutes while you prepare the other elements. If you are concerned about the chilli heat level, add the chopped chipotle slowly and taste as you go.
4. When ready to assemble, preheat the oven to 160C fan-forced (180C conventional). Line a large baking tray with baking paper.
5. Spread the corn chips across the baking tray. Sprinkle over the cheese and pop in the oven for 15 minutes or until the cheese has melted.
6. Meanwhile, turn a BBQ to medium-hot. Add the chicken and grill for 3 minutes on each side or until cooked to your liking. Slice and set aside.
7. Remove the tray and quickly scoop over the beans, sliced chicken, radishes and herbs. Drizzle over the yoghurt, top with sliced jalapeno, squeeze with lime and serve with the avocado.
If you like this recipe, try Katrina's beef taco rice traybake with spicy avocado dressing.