Nachos is the perfect food for those hot summer days. With a cocktail in hand, you can imagine you’re on holiday in your own garden. So, turn on your Outdooroven for this easy dish and dig in!
300 gr chicken filet
1 red onion
150 gr corn (from a can)
2 tbsp barbecue sauce
170 gr tortilla chips in nacho cheese flavor (natural chips work too)
75 gr Cheddar 48+
1 jalapeño pepper
Find the original recipe here.
Step 1: Light a fire in the Outdooroven and let it heat until it reaches a temperature of 180 °C.
Step 2: Bring a pan of salted water to a boil. Boil the chicken for about 10 minutes. Drain and let it cool down slightly.
Step 3: In the meantime, prepare the other ingredients. Chop the onion. Rinse and drain the corn. Cut the avocado in half and cut the flesh into cubes. Grate the lime and then cut into two parts. Squeeze one part for the juice. Cut the other half into segments.
Step 4: Mix the onion, corn, avocado, lime zest and 1 tablespoon of lime juice into a salsa. Season with salt and pepper to taste. Pull the chicken fillet apart with two forks and mix with the barbecue sauce.
Step 5: Divide the tortilla chips over the baking dish. Add the chicken and finally grate the cheese on top. Bake for approximately 4 minutes in the Outdooroven.
Step 6: Cut off the stalk of the jalapeño pepper. Roll the pepper between your hands so the seeds fall out. Then cut into rings. Divide the salsa on top of the nacho dish and sprinkle it all with the jalapeño rings. Serve together with the lime slices.
Step 7: Enjoy!