For a Mexican feast, these chicken-style topped nachos are bound to hit the spot. Simply fry your favourite plant-based schnitzels and vegetable strips in a little oil and smother on top of the nachos alongside plenty of vegan cheese, guacamole and salsa. Add a squeeze of lime juice and a dollop of hot sauce for a truly authentic Mexican taste, with a fraction of the saturated fat, calories and environmental impact.

Mexican Chicken-Style Topped Nachos

  • 2 Fry’s Golden Crumbed Schnitzels
  • 200g lightly salted tortilla chips
  • 1 400g tin black beans, drained and rinsed
  • 1 green bell pepper
  • Salt, to taste
  • Salsa
  • Black olives
  • Lime wedges
  • Hot sauce

For the guacamole

  • 2 avocados, mashed
  • ½ red onion, diced
  • 2 garlic cloves, minced
  • Handful of fresh coriander, roughly chopped
  • Juice of 1 lime


  1. Place the Golden Crumbed Schnitzels under a preheated grill for 10-12 minutes, turning once. When the schnitzels are golden, remove them from the grill and slice into strips, about 1cm thick.
  2. To make the guacamole, combine the mashed avocado, onion, garlic, lime juice and coriander in a bowl. Season with salt.
  3. Slice the green pepper, halve the olives and pit them if required.
  4. Place the tortilla chips in a bowl and top them with the Schnitzel strips, guacamole, black beans, green pepper, salsa, black olives, lime wedges and hot sauce.

Recipe and Images Courtesy of Fry’s Family Foods 

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