Peanut butter fans – rejoice! Lovers of sweet chilli sauce, chicken and tortilla chips, you can do a happy dance too, because these Asian-ised nachos are loaded with everything you love. Crunchy, crispy and ridiculously cheesy, this weeknight family dinner is so darn easy to make. Play around with the ingredients too with beef mince, chickpeas, tofu, beans… anything your heart desires.
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
For the peanut nacho sauce, add the ingredients to a bowl, along with 3 tablespoons of hot water. Whisk to combine, then set aside for later.
Preheat the oven grill to high. Meanwhile, scatter the tortilla chips in an even layer in the base of a large baking dish.
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the onion and cook for 2 minutes, stirring often, or until softened. Add the capsicum, increase the heat to medium-high, then cook for 8-10 minutes, stirring occasionally, or until very tender. Season with salt. Spoon the capsicum mix over the tortilla chips, then drizzle over the sweet chilli sauce.
Scatter the shredded chicken over the chips. Spoon over the peanut sauce, then scatter over the mozzarella and peanuts.
Place under the hot oven grill for 5 minutes or until the cheese is bubbling and golden. Scatter with coriander or spring onion, then serve.