Chicken Nachos with Castello® Jalapeño Havarti and Pineapple

Name: Chicken Nachos with Castello® Jalapeño Havarti and Pineapple
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 oz Castello® Creamy havarti cheese 200g, grated; 2 jalapeño chillies, deseeded and finely chopped; 2 tsp plain flour; 2 tsp butter; salt; pepper; 5 oz Castello® Jalapeno Havarti 200g, grated; 1 chicken breast, butterflied; ½ small pineapples, peeled and cut into rings; 9 oz plain tortillas chips; 2 tsp paprika powder salt; pickled jalapeños; 1 small red onion, finely sliced; 2 tsp olive oil; 1 bunch fresh coriander, chopped; guacamole; sour cream; lime wedges

Total 30 Min (minutes) Prep 25 Min (minutes)

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Chicken Nachos with Castello® Jalapeño Havarti and Pineapple

Ingredients

For the jalapeño cheese sauce

1 oz Castello® Creamy havarti cheese 200g, grated

2 jalapeño chillies, deseeded and finely chopped

2 tsp plain flour

2 tsp butter

salt

pepper

For the topping

5 oz Castello® Jalapeno Havarti 200g, grated

1 chicken breast, butterflied

½ small pineapples, peeled and cut into rings

9 oz plain tortillas chips

2 tsp paprika powder salt

pickled jalapeños

1 small red onion, finely sliced

2 tsp olive oil

To serve

1 bunch fresh coriander, chopped

guacamole

sour cream

lime wedges

Preparation

Make the sauce:

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

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:

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.

Preheat the grill to high.

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

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:

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

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