250g (9 oz) tortilla chips
2 tbsp vegetable oil
1 large onion, halved, peeled, thinly sliced
2 large capsicums (bell peppers), trimmed, deseeded, thinly sliced
1/4 cup sweet chilli sauce (you could also use hot sauce or BBQ sauce here)
1/2 a rotisserie-cooked chicken, cooled, meat shredded
200g (7 oz) grated mozzarella cheese
1 tbsp unsalted roasted peanuts
handful coriander (cilantro) leaves or thinly sliced spring onion (scallions), to serve
Peanut nacho sauce:
1/3 cup smooth peanut butter
1 tbsp dark sweet soy sauce
½ tbsp soy sauce
1 tbsp rice vinegar
Our first Marion recipe!
These were amazing! I did the onions and peppers like a side dish because there’s only two of us and peppers get slimy left over. Will definitely make again. Had leftover peanut sauce which we paired with chicken and noodles, which we will definitely do again. Marion, you’ve inspired me to get back in the kitchen! Thanks!
Delicious Asian Recipes and Inspirations
I have been following Marion since I found her on Facebook. I love her food and bought her new cookbook so I could cook more of her recipes. The recipes all turn out as you hope they will.