Fancy chicken nachos with salsa (chilaquiles con pollo)

Nadia Lim shares her recipe for chilaquiles (pronounced ‘cheela-kee-less’) which are like fancy nachos without the melted cheese. This tasty dish makes a delicious starter, casual lunch or snack with beers

  • 30 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


  • 300-400g boneless, skinless chicken thighs
  • olive oil, for cooking
  • 1 1/2 tablespoon mayonnaise*
  • 1-2 tbsp chipotle sauce*
  • 1 bag good-quality corn chips
  • 1 large firm, ripe avocado
  • juice ½ lemon
  • 1-1 ½ cups pico de gallo (see recipe, below)
  • 150 gram pottle sour cream
  • tabasco hot sauce
  • 50-100g feta
  • ¼-½ cup chopped coriander (leaves and stalks)
Pico de gallo (salsa)
  • 6-8 vine-ripened tomatoes (use different coloured tomatoes for extra colour), diced
  • 1 Lebanese cucumber, diced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped pickled jalapeños (from a jar)
  • juice ½ lemon
  • drizzle extra virgin olive oil
  • 1/2 cup chopped coriander (leaves and stalks)


  • 1
    Preheat oven to 200°C.
  • 2
    Pat chicken dry with paper towels. In a baking dish, drizzle chicken with olive oil and season with salt and pepper. Roast in oven for 15 minutes or until just cooked through. Leave to cool, then shred meat with two forks. Toss shredded meat with mayonnaise and chipotle sauce.
  • 3
    Arrange corn chips on a large plate. In a bowl, roughly mash avocado with lemon juice and season to taste with salt.
  • 4
    Dollop chicken mixture, avocado and pico de gallo over corn chips. Dollop with sour cream and Tabasco sauce. Crumble over feta and scatter with coriander.
Pico de gallo (salsa)
  • 5
    Mix all the ingredients together and season to taste with salt.


*Check label if eating gluten-free.