Cowboy's Smokey Chicken Tortilla Nachos

Name: Cowboy's Smokey Chicken Tortilla Nachos with Tomato Salsa & Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 Tomato; 320 g Chicken Thigh; 6 Mini Flour Tortillas; 1 packet Baby Spinach Leaves; 1 sachet All-American Spice Blend; 1 Sour Cream; 1 Red Onion; 1 Cheddar Cheese; 1 Sweet & Savoury Glaze; 1 drizzle olive oil; ¼ cup water; 1 drizzle white wine vinegar

with Tomato Salsa & Cheddar Cheese

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

522 kcal

Protein

:

38.8g protein

Total

:

20 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Milk
Soy
Gluten
Wheat
May contain traces of allergens

Yeehaw, did someone holler nachos? Because this loaded tortilla chip situation just rode into town and it ain't messin' around! We're pilin' tortilla chips sky-high with sweet and savoury glazed All-American spiced chicken, a tomato and red onion salsa and a generous shower of melty Cheddar. We finish the whole shebang with a cool dollop of sour cream that ties the rodeo together!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Tomato

320 g

Chicken Thigh

6

Mini Flour Tortillas

(Contains: Wheat, Gluten)

1 packet

Baby Spinach Leaves

1 sachet

All-American Spice Blend

1

Sour Cream

(Contains: Milk May be present: Gluten, Wheat)

1

Red Onion

1

Cheddar Cheese

(Contains: Milk)

1

Sweet & Savoury Glaze

(Contains: Soy)

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2190 kJ

Calories522 kcal

Fat34.1 g

of which saturates14.4 g

Carbohydrate23.7 g

of which sugars13.5 g

Dietary Fibre2.9 g

Protein38.8 g

Sodium1130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. • Thinly slice onion. Finely chop tomato and baby leaves. • Cut chicken thigh into 2cm chunks.

2

• Place nacho chips on a lined oven tray (don’t worry if they overlap). Turn with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.

3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and chicken, tossing, until browned and cooked through, 5-6 minutes. • Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.

4

• Meanwhile, combine tomato, baby leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide nacho chips between plates and top with chicken mixture. • Top with salsa and sprinkle over shredded Cheddar cheese. • Dollop with sour cream to serve. Enjoy! TIP: Serve the nacho chips on the side if you prefer!