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BBQ Pulled Chicken & Corn Nachos

BBQ Pulled Chicken & Corn Nachos

with Tomato Salsa & Garlic Aioli

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You've heard of pulled pork, but this pulled chicken is easier, faster and even tastier! With a mildly spiced tomato sauce and a side of homemade nacho chips, this meal is a feast of colourful and delicious BBQ flavours. Eat up!

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:QuickEasy Prep
Allergens:GlutenMilkEggs

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

6

mini flour tortillas

(ContainsGluten)

1

tomato

1

cucumber

½ tin

sweetcorn

1 packet

pulled chicken

1 sachet

barbecue seasoning

1 packet

tomato paste

1 sachet

chicken-style stock powder

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

1

olive oil

¼ cup

water

30 g

butter

(ContainsMilk)

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3153 kJ
Fat40.9 g
of which saturates14.6 g
Carbohydrate50.2 g
of which sugars11.9 g
Protein34.1 g
Sodium2186 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Toss with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, roughly chop tomato and baby spinach leaves. Drain sweetcorn (see ingredients).

2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook sweetcorn and pulled chicken, breaking up chicken with a spoon, until browned, 2-3 minutes. Add barbecue seasoning and tomato paste and cook until fragrant, 1 minute. • Reduce the heat to medium, then add the water, butter and chicken-style stock powder and simmer until slightly thickened, 1-2 minutes. Season to taste.

3

• Meanwhile, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

4

• Divide nacho chips between plates. • Top with BBQ pulled chicken and corn. • Serve with tomato salsa and garlic aioli.