K-BBQ

Easiest Ever K-BBQ Chicken Nachos with Smoky Black Bean Chilli

Got no time, no money and nothing to eat? This delectable little dish is ready in minutes and will fulfil every single need you have with zero effort. Plus we're using all Irish independent brands - we kinda think it makes it even tastier

10 minutes

Easy!

2-4

Easiest Ever K-BBQ Chicken Nachos with Smoky Black Bean Chilli

Ingredients

  • 2 chicken breasts
  • 3–4 tbsp Chimac K-BBQ sauce
  • 2 slices of cheese (we're using American style yellow slices but it's up to you to determine your own level of class
  • 2–3 tbsp water
  • 1 pack Fiid Smoky Black Bean Chilli
  • 1 bag Blanco Niño tortilla chips
  • 1 avocado, diced or sliced
    1 lime
    Chimac Korean hot sauce or your fave hot sauce for drizzling

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K-BBQ Sauce
K-BBQ Sauce

A flavour aphrodisiac that’s both sweet and saucy.

Recipe


  1. Cook the Chicken:

    Heat a non-stick pan over medium heat.
    Add the chicken breasts and pour the Chimac K-BBQ sauce over them.
    Cook for 6–7 minutes per side, or until nearly done.
    Place a slice of cheese on each chicken breast, add a few tablespoons of water to the pan, and cover with a lid. Steam for 2–3 minutes until the chicken is fully cooked and the cheese is melted.


  2. Prepare the Chili:

    Remove the chicken from the pan and set aside.
    In the same pan, add the Fiid Smoky Black Bean Chilli and heat through, stirring occasionally.


  3. Assemble the Nachos:

    Place Blanco Niño tortilla chips in a serving bowl.
    Spoon the heated chili over the tortilla chips.
    Slice or chop the cooked chicken and arrange on top of the chili.


  4. Add Toppings:

    Top the nachos with diced or sliced avocado.
    Squeeze fresh lime juice over everything.
    Drizzle generously with Korean hot sauce.

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