The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pulled chicken and black bean nachos

Here we've revamped this Tex-Mex classic as a tasty party-starter. Serve it straight from the oven to feed a hungry crowd.

You'll need

2 tbsp olive oil 4 skinless chicken thigh fillets (about 150gm each) 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground cumin, ground coriander and smoked paprika 1 tbsp red wine vinegar 400 gm canned chopped tomato 250 ml (1 cup) chicken stock 1 chipotle chilli in adobo (see note) 1 tsp dried oregano 200 gm (1 cup) canned black beans, drained 250 gm corn chips or tortilla chips 200 gm cheddar, coarsely grated 2 radishes, thinly sliced ¼ cup (loosely packed) coriander, coarsely chopped   Tomato salsa 3 vine-ripened tomatoes, finely chopped 1 small white onion, finely chopped 1 cup (loosely packed) coriander, coarsely chopped Juice of 1 lime jalapeño chillies, finely chopped, or to taste 2 tbsp extra-virgin olive oil   Avocado crema ripe avocados Juice of ½ lime 2 tsp extra-virgin olive


  • 01
  • Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
  • 02
  • Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
  • 03
  • For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
  • 04
  • Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.

Note Chipotle chillies in adobo are available from select delicatessens and online from and

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Rich, nutty amber ale.

Featured in

Nov 2015

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.