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Author:
kookmutsjes
TikTok
21M
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Nachos Chicken Bread
This recipe creates a savory and unique Nachos Chicken Bread, combining the satisfying texture of homemade bread with a flavorful, spiced chicken and cheese filling. The dough incorporates finely ground nachos for an extra layer of flavor and texture, while the filling features saut
t
ed chicken, onions, and a blend of Mexican-inspired spices like cumin and paprika, topped with gooey melted cheese. Perfect as a hearty snack, a party appetizer, or a comforting meal.
#bread
#chicken
#nachos
#baking
#savory
#comfort food
#cheese
#dinner
#appetizer
#fusion food
Freshly baked Nachos Chicken Bread, ready to slice
Recipe Information
50m
Prep Time
35m
Cook Time
3h 40m
Total Time
8
Servings
Medium
Fusion
English
Nutrition (per serving)
420
Calories
28g
Protein
45g
Carbs
18g
Fat
Close-up of a slice revealing the delicious chicken and cheese filling
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Golden brown crust of the baked bread
Instructions
0/8 completed
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- In a large bowl, combine all the dry ingredients for the dough: all-purpose flour, finely ground nachos, cayenne pepper, instant yeast, and 7 gr salt. Mix well. Then add the wet ingredients: sunflower oil, honey, and lukewarm water. Mix until a shaggy dough forms.5m
Preview5mPreviewIn a large bowl, combine all the dry ingredients for the dough: all-purpose flour, finely ground nachos, cayenne pepper, instant yeast, and 7 gr salt. Mix well. Then add the wet ingredients: sunflower oil, honey, and lukewarm water. Mix until a shaggy dough forms. - Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.1h 30m
Preview1h 30mPreviewTransfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size. - While the dough is rising, prepare the chicken mixture. Heat olive oil in a pan over medium heat. Add the chopped yellow onion and saut t e until softened and translucent, about 5-7 minutes. Add the diced chicken, 3 gr salt, cumin, and paprika powder. Cook until the chicken is browned and cooked through, breaking it apart as it cooks. Set aside to cool slightly.20m
Preview20mPreviewWhile the dough is rising, prepare the chicken mixture. Heat olive oil in a pan over medium heat. Add the chopped yellow onion and saut t e until softened and translucent, about 5-7 minutes. Add the diced chicken, 3 gr salt, cumin, and paprika powder. Cook until the chicken is browned and cooked through, breaking it apart as it cooks. Set aside to cool slightly. - Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, approximately 12x16 inches (30x40 cm).10m
Preview10mPreviewOnce the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, approximately 12x16 inches (30x40 cm). - Spread the cooled chicken mixture evenly over the rolled-out dough, leaving a small border around the edges. Generously sprinkle shredded cheese over the chicken mixture.5m
Preview5mPreviewSpread the cooled chicken mixture evenly over the rolled-out dough, leaving a small border around the edges. Generously sprinkle shredded cheese over the chicken mixture. - Starting from one of the longer sides, carefully roll up the dough tightly into a log. Pinch the seam closed to seal. Transfer the log to a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let it rise for a second time in a warm place for 30-45 minutes, or until visibly puffy.45m
Preview45mPreviewStarting from one of the longer sides, carefully roll up the dough tightly into a log. Pinch the seam closed to seal. Transfer the log to a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let it rise for a second time in a warm place for 30-45 minutes, or until visibly puffy. - Preheat your oven to 375°F (190°C). If desired, brush the top of the risen bread with an egg wash (1 egg beaten with a splash of water) for a golden crust. Bake for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.35m
Preview35mPreviewPreheat your oven to 375°F (190°C). If desired, brush the top of the risen bread with an egg wash (1 egg beaten with a splash of water) for a golden crust. Bake for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. - Remove the bread from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the internal structure to set and prevents the filling from spilling out.15mPreview15mPreviewRemove the bread from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the internal structure to set and prevents the filling from spilling out.
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