Description
A fun, shareable appetizer featuring a crispy bread bowl filled with seasoned chicken, melted cheese, nacho toppings, and crunchy tortilla chips for the ultimate game-day snack.
Ingredients
- For the Bread:
- 400 g all-purpose flour (choose high-quality bread flour for better texture if preferred, but all-purpose works well)
- 50 g nacho cheese chips, finely crushed (about 1 ½ – 2 cups uncrushed)
- 2 g cayenne pepper powder (about ½ teaspoon, adjust to taste for heat)
- 7 g instant yeast (about 2 ¼ teaspoons or 1 standard packet)
- 30 ml sunflower oil (about 2 tablespoons, or other neutral oil like vegetable or canola)
- 10 g honey (about ½ tablespoon)
- 7 g salt (about 1 ¼ teaspoons)
- 235 ml lukewarm water (about 1 cup, ensure it’s not too hot to preserve yeast activity; ideal temperature is 105-115°F / 40-46°C)
- For the Filling:
- 30 ml olive oil (about 2 tablespoons)
- 150 g yellow onion (about 1 medium, chopped)
- 350 g chicken breast (or thigh for juiciness, diced into ½-inch pieces)
- 3 g salt (about ½ teaspoon)
- 3 g cumin powder (about ½ teaspoon)
- 3 g red bell pepper powder (about ½ teaspoon, or sweet paprika)
- 2 g cayenne pepper powder (about ½ teaspoon, adjust to taste for heat)
- 1 g dried parsley (about ¼ teaspoon)
- 2 g garlic powder (about ½ teaspoon)
- 2 g onion powder (about ½ teaspoon)
- 50 ml water (about ¼ cup)
- Cheddar cheese, shredded (enough to mix into the filling and generously top each roll; start with 1 cup for mixing, plus more for topping)
- Iceberg lettuce (about 100g, shredded, for serving)
- Samurai sauce (or any spicy mayo, for serving)
- Avocado (1 medium, sliced, for serving)
Instructions
- Preheat oven to 375°F (190°C). Cut top off bread loaf and hollow out center, leaving 1-inch thick walls.
- Brush inside of bread with melted butter mixed with garlic powder. Toast in oven for 10 minutes.
- Toss chicken with taco seasoning and 2 tbsp water. Cook in skillet for 3-4 minutes until heated through.
- Layer in bread bowl: half the cheese, chicken, black beans, then remaining cheese.
- Bake 15-20 minutes until cheese is melted. Top with tortilla chips and bake 3 more minutes.
- Add tomatoes, jalapeños, dollops of sour cream and guacamole. Garnish with cilantro.
- Serve immediately with lime wedges, using bread pieces and chips for dipping.
Notes
- Use rotisserie chicken for quicker prep
- For extra crunch, mix chips into cheese layer before baking
- Substitute bread bowl with edible tortilla bowl for gluten-free option
- Add 1/4 cup corn kernels for extra sweetness
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1/4 of bread bowl
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg