This dish contains the following allergens: Milk/Dairy
Cooking mode
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4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Utensils
Step 1
Place frozen chicken and salsa into the cooking pot of the Ninja Foodi Multicooker. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
Step 3
When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
Step 4
Using the silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
Step 5
Arrange half of the tortilla chips evenly on top of the chicken mixture, then cover the chips with half of the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
Step 6
Close the crisping lid. Select AIR CRISP, set temperature to 180°C, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.
Step 7
When the cooking is complete, top the nachos with guacamole, sour cream, spring onions and serve.
Place frozen chicken and salsa into the cooking pot of the Ninja Foodi Multicooker. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 2 of 7
Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 3 of 7
When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 4 of 7
Using the silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 5 of 7
Arrange half of the tortilla chips evenly on top of the chicken mixture, then cover the chips with half of the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 6 of 7
Close the crisping lid. Select AIR CRISP, set temperature to 180°C, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.
4
frozen uncooked skinless chicken breasts
1x450g jar
red salsa
435g
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
110g
tortilla chips, divided
340g
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
4
frozen uncooked skinless chicken breasts
1x15.75oz jar
red salsa
15oz
tinned refried beans
1 tbsp
sea salt
2 tbsp
taco seasoning
4oz
tortilla chips, divided
12oz
grated cheese
Toppings
Guacamole
Sour cream
Spring onions, sliced
Step 7 of 7
When the cooking is complete, top the nachos with guacamole, sour cream, spring onions and serve.
