1 sachet of korean hot sauce which you can pickup in a Supervalu Dublin store
40 g of butter
2-3 tablespoons of flour
100 - 200 ml of milk
5 - 10 slices of plastic cheese
5 deboned skinless chicken thighs
Tortillas
Limes (use the juice like seasoning so as many as you want but I would advise at least 3)
A handful of grated cheddar cheese
Avocado for guacamole
Salsa - buy it or make some super easy pico de gallo

Melt the butter in a pot on a low-medium heat, once melted add the flour one tablespoon at a time and stir it in until you have a nice viscous paste. Slowly add the milk, stirring all the time until you have a sauce consistency. Then add your cheese and hot sauce to taste. If it’s too thick add some milk, if it’s too thin leave it on the heat for an extra few minutes while stirring.

Marinate your chicken in ½ the sachet for at least 4 - 24 hours, the fry in a skillet on a high heat. Once cooked add chicken to a bowl to rest for ten minutes.
Put your tortillas in an oven safe tray and pop ‘em into the oven with a handful of cheese on top to let them get tasty and warm and melty yum yum.
Chop up the chicken and toss in the bowl they rested in to get those juicy juices all up in your nachos for the humans.
Top nachos with cheese sauce, chicken and salsa and maybe some extra guac.