Pouched Chicken:

Firecracker Sauce:


  • Nacho’s original flavour 800 g
  • Cheese, cheddar, grated 250 g
  • Chives, finely slides 50 g
  • Sour cream 400 g
  • Guacamole 400 g
  • Tomato salsa 400 g
  1. Pouched Chicken:

    • Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes.
    • Remove chicken and set aside to rest before shredding it for the dish.
  2. Firecracker Sauce:

    • Combine all ingredients in a saucepan and melt together over medium heat.
    • Toss in the shredded chicken pieces.
  3. Nachos:

    • Arrange the nachos on a platter, spread the firecracker chicken pieces randomly and finish off with cheddar cheese before gratinating the dish.
    • Serve with condiments.