Chicken and queso nachos
Photo by Tam West
- In a saucepan, heat 330ml dark beer with 2 finely chopped chipotle chillies in adobo sauce. Add 2-3 chicken thighs and poach gently until just cooked. Remove from heat and leave to cool, then shred the chicken. Or use leftover roast chicken or meat from a chicken stew.
- Pile corn chips on to baking paper on an oven tray and cover with shredded chicken. Place in a hot oven and heat until chicken is piping hot. Remove and smother in warmed queso sauce (jalapeno chilli sauce).
- Garnish with thinly sliced radishes, pickled jalapenos, fresh chopped coriander or chives.
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