Chargrilled Chicken & Chipotle Bacon Nachos
with Capsicum & Avocado Salad
We recommend saving some room during the day because you’re going to need a lot of space for this truck load of flavour. A Tex-Mex spiced chicken, charred golden on the BBQ is irresistible so we’re providing you with half a chicken to ensure everyone gets a bite. Try eating it with the bacon and cheese nachos, with a chipotle sauce to really get the party started.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1
avocado
1 tin
sweetcorn
1 packet
half chicken
1 packet
diced bacon
1 packet
Mild Chipotle Sauce
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 bag
coriander
1 packet
sour cream
(Contains Milk; )
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Preheat oven to 240°C/220°C fan-forced. • Thinly slice capsicum into strips. Drain the sweetcorn. Halve avocado, scoop out flesh and roughly chop. Transfer avocado to a medium bowl. • In a small bowl, combine Tex-Mex spice blend and a drizzle of olive oil.
• When BBQ is hot, grill half chicken, skin-side down first, with lid down, until charred and cooked through, 10-15 minutes each side. • In the last 5 minutes of cook time, brush over spice blend mix and cook until golden. • Transfer to a plate to rest and cover to keep warm, 5-10 minutes.
TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks.
TIP: Chicken is cooked through when it's no longer pink inside.
No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin side down, until browned, 4-5 minutes each side. Transfer chicken to a lined oven tray and brush over the spice blend mix. Roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
• While the chicken is resting, grill capsicum on the grill plate until charred and tender, 3-5 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum until tender, 3-5 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and sweetcorn until browned, 4-5 minutes. • Remove from heat, then add mild chipotle sauce. • Place corn chips into a baking dish and top with bacon mixture and shredded Cheddar cheese. • Bake until cheese is golden and melted, 5-8 minutes.
• To the bowl with avocado, add grilled capsicum and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Tear coriander over the bacon nachos.
• Cut chargrilled chicken in half. Bring everything to the table to serve. • Help yourself to chargrilled chicken, chipotle bacon nachos and capsicum and avocado salad. Serve with sour cream. Enjoy!