250g corn / tortilla chips

4 free-range chicken breasts

2 Tbsp mexican spice

250g Denny Fresh Brown Mushrooms

1 sachet Denny Country Casserole Cook In Sauce

½ cup salsa

1 cup mozzarella cheese, grated

1 cup cheddar cheese, grated

Olive oil

To serve:


Sour cream

Fresh coriander

Sliced jalapeño


Season chicken breasts and mushrooms with a drizzle of olive oil and a sprinkle of Mexican spice. Braai until the mushrooms are tender and the chicken is cooked through.

Slice the mushrooms and shred the chicken using two forks.

Pour Denny Country Casserole Cook in Sauce into a cast iron pan. Place on the braai and bring to a simmer. Mix the mushrooms, shredded chicken and hot sauce together.

On a large baking sheet spread out the corn chips. Dot with the chicken and mushroom mixture. Next add dollops of salsa and finally the cheddar and mozzarella.

Place baking sheet onto the braai and close the lid. Braai for about 10 minutes or until the cheese has melted and the nachos are hot.

Carefully remove from the braai and top generously with guacamole, sour cream, coriander and fresh jalapeños. Serve immediately.

To make your own Mexican spice:

2 Tbsp cumin powder

2 Tbsp smoked paprika

2 tsp dried oregano

2 tsp garlic powder

2 tsp salt

2 tsp chilli powder

1 tsp chilli flakes

1 tsp freshly cracked black pepper

Combine all the spices together and keep in a sealed container.

Serves 4

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