Ingredients

• Chicken batter gram 250
• Water Ml 250
• Tomato salsa gram  50
• Jalapeno peppe gram 5
• Peach & chilli dressing gram 20
• Coriander, fresh  twig 1
• Lime slice 1 
• Chicken thigh pieces 1 
• Parmesan cheese gram 5
• Nacho crisps gram 100

Preparations

• Prepare your batter.
• Cut chicken thigh in 4 piece, dip in batter and fry for approx. 3 minutes. 
• Heat up your salsa and put nacho crisps in bowl or on plate 
• Once salsa is warmed updress nacho’s with sala and chicken. 
• Garnish with dressing, lime, coriander and Parmesan. 

Regenerate 

• 180-200 °C with 10-15% steam. Use perforated tray and regenerate for 5 minutes. 
• Fried products can also be kept under heated pass. 

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