Ingredients
10
- 500 g Nachos
- 300 g Cooked chicken or pulled chicken
- 400 g Bresc Chipotle & Bell pepper salsa
- 10 eggs
- 200 g crème fraîche
Used bresc products
Ingredients
Preparation method
Place a layer of nachos in an ovenproof dish. Sprinkle with cooked chicken pieces or pulled chicken.
Heat in the oven at 180°C for 8 minutes. Spoon the Bresc chipotle pepper salsa over the nachos. Fry 1 fried egg per person
and place on top of the nachos. Finish with crème fraîche and matching cress.
Related themes
Tags
PS in foodservice