Loaded Mexican Chicken & Lentil Nachos
with Corn Salsa & Sour Cream
Get a load of this for a veggie and chicken masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, corn salsa, sour cream, pickled onion and coriander.
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
2 clove
garlic
1
Brown Onion
1 stalk
celery
½
cucumber
1 tin
lentils
½ tin
sweetcorn
6
Mini Flour Tortillas
(Contains Gluten; )
1 bag
baby spinach leaves
½ sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
white wine vinegar
20 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic, onion and celery. Drain and rinse lentils. Cut chicken breast into 2cm chunks. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Roughly chop cucumber (reserve some for garnish!). Drain the sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, along with cucumber and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Gently stir to combine. Season with salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. • Toss to coat, then bake until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
• While the tortilla chips are baking, return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, celery and chicken, tossing occasionally until cooked through, 3-4 minutes.
• Add lentils and cook until tender, 2 minutes.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, baby spinach leaves and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until spinach has wilted, 1-2 minutes.
• Stir through tomato paste, the butter and water, then season. Simmer until sauce has thickened, 1-2 minutes. • Sprinkle shredded Cheddar cheese over lentil mixture, cover with a lid (or foil) and reduce heat to low. Cook until the cheese has melted, 2-3 minutes.
TIP: Add a splash more water if the mixture seems dry.
• Divide tortilla chips between plates and top with the cheesy chicken and lentil mixture. • Top with sour cream and charred corn salsa. Tear over coriander to serve. Enjoy!