Chicken Nachos with Castello® Jalapeño Havarti and Pineapple

preparation

Make the sauce:

1. Heat the butter in a saucepan until melted, add the chopped jalapeños and cook for 1-2 minutes.

2. Add in the flour, whisk and cook over a medium heat for 1-2 minutes. Pour in the milk, a little at a time, whisking to get rid of any lumps. Bring up to a boil and whisk in the Castello Jalapeño Havarti, salt and pepper and then remove from the heat.

Make the toppings:

3. Sprinkle the paprika salt over the chicken and pineapple slices and drizzle with olive oil for 4-5 minutes on each side on the barbecue or on a hot griddle pan.

4. Preheat the grill to high.

5. Place the tortilla chips on a large baking tray and drizzle 4 tablespoons of the cheese sauce over them.

6. Chop both the chicken and the pineapple into small pieces, scatter over the tortilla chips along with the sliced onion and jalapeños. Grate over the Castello Jalapeño Havarti and cook under the grill for 4-6 minutes until melty.

To serve:

7. Garnish with chopped coriander and a squeeze of lime and serve alongside the remaining cheese sauce, sour cream and guacamole!