Loaded Green Isle spicy wedges 'chicken nachos'

Products Used

Lightly Spiced Gluten Free Wedges
Spicy Wedges

Loaded spicy wedges veggie ‘chicken nachos’

A veggie twist on the classic “chicken nachos”, this recipe is made using our Spicy Wedges and jackfruit in a homemade spicy buffalo sauce. Serving 4 people this is a great party side or Friday night treat.

Ingredients

1 bag Green Isle Spicy Wedges (or any of our Wedges range works here)

For the topping:

200 grams vegetarian chicken alternative or drained young jackfruit, from a tin – thinly sliced

75 ml Buffalo sauce

1 tablespoon butter

1 teaspoon tabasco

1 teaspoon Worcestershire sauce (or veggie alternative)

For the guacamole:

2 avocados, peeled and halved

Juice of 1 lime

Handful fresh coriander leaves

1 red chilli, finely chopped

½ red onion, finely chopped

For the salsa:

2 large tomatoes, cut in half

1 white onion, peeled and cut in half

4 garlic cloves, in their skin

1 red chilli, stalk removed

50 ml extra virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

100 grams cheddar cheese

8 jalapeno slices

1 avocado, thinly sliced

Handful coriander, torn, to garnish

1 lime, cut into wedges, to garnish

Method:  

  1. Preheat the oven to 220 C / 200 C fan.
  2. Place the spicy wedges onto a baking tray and roast for 15 - 20 minutes until golden and crisp.
  3. Whilst they cook, make the guacamole by blitzing the avocados, lime juice and coriander in a food processor until smooth. Place into a bowl and stir through the red chilli, chopped onion and some salt and pepper. Set aside.
  4. Place 2 frying pans over medium high heat. To one, add a tablespoon of olive oil and the vegetarian chicken pieces or jackfruit. To the other, add the tomato, cut side down, onion, cut side down, garlic cloves and red chilli.
  5. Fry the ‘chicken’ pieces or jackfruit until golden then stir in the buffalo sauce, butter, tabasco and Worcestershire sauce. Remove from the heat.
  6. Cook the vegetables in the pan until blackened and completely charred on all sides - about 5 minutes then remove from the pan, peel the skins from the garlic cloves and add them to a food processor along with the olive oil, red wine vinegar and some salt and pepper. Blitz until smooth then set aside.
  7. When the wedges are done, place them into a snug fitting dish and sprinkle over the cheese. Spoon over the buffalo ‘chicken’ and place back into the oven for 5 minutes until the cheese is melted.
  8. Serve the loaded wedges with the roasted tomato salsa, jalapenos, guacamole, coriander and lime wedges.

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