Monday, 8 April 2013

Smoked Chicken Chilli Nachos

smoked chicken nachos
Nacho Lunch
I've gone with this photo as the lead because the just out of the oven Nachos shot is a boring one, and there's a very good reason for this being the case. Instead of layering the ingredients I put the Chicken and Vegetables at the bottom of the dish and the Tortilla Chips and Cheese on top. No more soggy Tortilla Chips but a dull photo representation of a really lovely meal as served.

The key to making this gluten free is using the right Tortilla Chips. We always used Doritos but these days there's a "produced in a factory that handles gluten" warning on the bags. This is why you have to check labels, even if it's something you buy all the time.

We've discovered a new Tortilla Chip brand, Eastmans (available at Tesco) which has Maize Flour, Sunflower Oil and Salt as the only ingredients and the allergy information is "Cannot guarantee Nut free". We've been having these for about a month now and I'm really impressed by the quality and the taste.

What really makes these Nachos stand out is the Smoked Chicken. The smokiness combined with all the other layers of cooked flavour make for a really rich and spicy element while the Guacamole and Sour Cream add a touch of sharp coolness. These Nachos have so much flavour going on.

nachos with melted mozzarella cheese
The Just Out Of The Oven Shot
For 2 people as a main.

Ingredients:

200g Gluten Free Tortilla Chips
1 Large Chicken Breast
125g Mozzarella
4 Sweet Mini Peppers
1 Large Chestnut Mushroom
1 Small Onion
200ml Cold Water
1 Tablespoon Gluten Free Oyster Sauce (we use Chan Moon Kee)
1 Tablespoon Chilli Flakes
1 Tablespoon Corn Oil

Sour Cream
Guacamole (see here for my Guacamole Recipe)
Hickory Wood Chips
Sweet Chestnut Wood Chips

Directions:
  • Cut the chicken into bite size pieces and smoke for 12 - 14 minutes (to see how go to my how to use a smoker post)
diced chicken breast in stovetop smoker
So Easy
  • While the chicken is smoking slice the mushroom, peppers and onion
sweet peppers onion and chestnut mushroom sliced
The Base Flavours
  • Preheat the oven to 200C (220C non fan ovens)
  • Heat the oil in a frying pan or wok on high
  • Add the onion and peppers and cook stirring occasionally for 5 minutes
onion sweet peppers cooking in wok
Onion And Sweet Peppers 
  • Add the mushrooms and stir
  • When the vegetables start to brown (3 - 4 minutes) add the water
  • Add the chilli flakes and oyster sauce, stir
  • Lower the hob heat to medium and let simmer
steaming onion peppers mushroom
Softening The Veg
  • Make the guacamole
Complimenting Dish Colour
homemade guacamole
Can't Beat Homemade Guacamole
  • Cube the mozzarella
Always Room For Cheese
  • The chicken should now be smoked (always cut a piece open to check it's fully cooked)
smoked chicken breast in smoker
The Key Ingredient
  • Get a large baking dish and put the chicken and vegetables at the bottom
smoked chicken peppers onion mushroom
Stopping The Sog
  • Add a layer of tortilla chips and cheese
Layer Two
  • Add another layer of tortilla chips and cheese
smoked chicken nachos
Ready For The Oven
  • Cook until the cheese has melted (10 - 14 minutes)

We take a portion of Nachos each, a big dollop of both Guacamole and Sour Cream, load the Nachos with everything and munch. Repeat until the dish is empty or you feel like you're about to explode, it's usually the latter for me.

This recipe has been a long time coming, each week I mean to document it and each Saturday lunchtime we're so hungry after the weekly shop we don't. Not that we weren't ravenous this time round but I made the extra effort :)

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