American BBQ Chicken & Tortilla Chips
with Tomato Salsa & Sour Cream
Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken to see what all the hype is about — it’s best cooked over high heat to get that delicious char and light smoky flavours. Enjoy with a good dollop of sour cream and fun nacho chips for a Tex-Mex twist on the all-American fare.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
3
tomato
1
cucumber
1 bag
baby spinach leaves
1 sachet
All-American Spice Blend
1 packet
Diced Chicken
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy. )
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Finely chop tomato, cucumber and baby spinach leaves.
• Divide mini flour tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Toss to coat and bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, in a medium bowl, add tomato, cucumber, baby spinach and a drizzle of vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside.
• While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium-high, then add All-American spice blend and cook until fragrant, 1 minute. • Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
• Divide tortilla chips between plates. • Top with BBQ chicken, any remaining glaze and tomato salsa. • Serve with a dollop of sour cream. Enjoy!
