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Crispy chicken skin nachos with jalapeño and avocado salsa
Crispy chicken skin nachos with jalapeño and avocado salsa
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate fiery nacho bowl with crispy chicken skin for next-level flavor.
Ingredients:
  • 1.8kg Free Range Whole Chicken
  • 15g (1/3 cup) parmesan, finely grated
  • 175g pkt Tasty Cheese CC’s
  • Crème fraîche, to serve
  • Lemon wedges, to serve
  • 2 corncobs, husks and silk removed
  • 1 avocado, finely chopped
  • 1 small red onion, finely chopped
  • 35g (1/4 cup) pickled jalapeño chillies, sliced
  • 1 lemon, rind finely grated, juiced
  • 1⁄250.00 ml chopped fresh coriander
Instructions:
  • Preheat your oven while gently separating the chicken skin from the meat and cutting it into large triangles. Save the chicken for another recipe, as noted.
  • Lay the chicken skin on a baking tray lined with paper. Season generously with salt. Cover with another sheet of paper and a second tray. Bake for 20 minutes. Uncover and sprinkle parmesan over the skin. Bake for 10-15 minutes until crispy.
  • To prepare the salsa, heat a barbecue grill or chargrill pan over medium-high heat. Coat the corn with olive oil and grill for 10 minutes until tender. Let it cool on a plate for 5 minutes, then remove kernels from cobs and place in a bowl. Add remaining ingredients, mix well, and season with salt.
  • Add 25g of corn chips to a food processor and pulse until finely crushed.
  • Place the remaining corn chips artfully on a serving platter. Layer over the crispy chicken skin and salsa. Sprinkle with ground corn chips, top with a dollop of crème fraîche, and serve alongside lemon wedges.

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