Chicken Nachos

Course Snack
Cuisine Dairy free, Gluten free, Low FODMAP
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6
Calories 127 kcal


  • 1 family bag of tortilla chips (maize flour, salt, oil) approx 200g
  • 350 g chopped tomatoes drained
  • 1/2 tsp asafoetida powder optional
  • 1/2 tsp cayenne pepper optional
  • 1 tsp smoked paprika
  • 1/2 red chilli deseeded and diced finely
  • 2 spring onions diced greens only if low FODMAP
  • 2 plain cooked chicken breasts diced into bite size chunks
  • 30 g dairy free cheese or other low FODMAP cheese, grated
  • 1 handful fresh parsley


  1. Preheat the grill to medium-high
  2. In a small bowl combine the chopped tomatoes, asafoetida, cayenne pepper, paprika and chilli.
  3. In a large oven proof serving dish pour out the nachos. Top evenly with the tomato mixture.
  4. Sprinkle on half of the spring onion greens and all of the diced chicken pieces.
  5. Top with the cheese and remaining spring onion greens and fresh parsley.
  6. Add a grind of pepper all over.
  7. Grill for 10-12 minutes or until melted, golden and heated through. If the top is starting to burn turn down the grill, this depends on where the shelf is positioned in relation to the grill.
  8. Serve.