For the nachos:
1 chicken breast fillet (cooked)
50 g Condito Mustard & Mayo Sauce
20 g corn
1 tbsp paprika
100 g shredded cheddar cheese
150 g nachos
2-3 slices of bacon
Salt
Pepper
For serving:
Chopped parsley
Quick Recipe
10'
2
INGREDIENTS
For the nachos:
1 chicken breast fillet (cooked)
50 g Condito Mustard & Mayo Sauce
20 g corn
1 tbsp paprika
100 g shredded cheddar cheese
150 g nachos
2-3 slices of bacon
Salt
Pepper
For serving:
Chopped parsley
Implementation
Preheat your oven to broil. In a bowl, shred the cooked chicken using two forks, pulling the forks in opposite directions to break the chicken into small pieces. Add Condito Mustard & Mayo Sauce, corn, paprika, salt, and pepper to…
Read More
Preheat your oven to broil. In a bowl, shred the cooked chicken using two forks, pulling the forks in opposite directions to break the chicken into small pieces.
Add Condito Mustard & Mayo Sauce, corn, paprika, salt, and pepper to the chicken. Mix well to combine.
Place the nachos on a plate, top them with the chicken mixture, and sprinkle with shredded cheddar. Broil in the oven until the cheese melts.
Meanwhile, heat a pan over medium heat and cook the bacon until crispy. Chop it into small pieces and set aside.
Once the cheese has melted, sprinkle the nachos with the crispy bacon, a little extra Condito Mustard & Mayo Sauce, and chopped parsley. Serve warm.
