Chicken and queso nachos

Tam West

Directions

1. 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.
2. 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 warmedqueso sauce(jalapeno chilli sauce).
3. Garnish with thinly sliced radishes, pickled jalapenos, fresh chopped coriander or chives.

More of Warren's nacho recipes

• Refried bean nachos
• Chilli con carne nachos
• Chilli con queso