Shredded Buffalo Chicken Nachos with Salsa and Sour Cream

Number of Portions


- 50 grams Schwartz Buffalo Wings Seasoning
- 20 skinless and boneless chicken thighs
- 500 grams tortilla chips
- 200 ml salsa
- 200 grams cheese
- 200 ml sour cream


Braise the chicken thighs in a little water or stock. Place in the oven at 160°C/325°F/Gas Mark 3 for 1-1½ hours until they are tender and fall apart.

Shred the chicken thighs and stir through the Schwartz Buffalo Wings Seasoning so it is combined using a little stock from the pan if needed.

Divide the tortilla chips between the dishes, top with the chicken, salsa and cheese and warm through.

Top with sour cream and serve.

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