Cheesy Mexican Hasselback Chicken & Halloumi

Name: Cheesy Mexican Hasselback Chicken & Halloumi with Spiced Potato Wedges & Creamy Corn Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 320 g Chicken Thigh; 1 sachet Tex-Mex Spice Blend; 2 packet Potato; 1 packet Shredded Cabbage Mix; 1 Cucumber; 1 packet Halloumi

with Spiced Potato Wedges & Creamy Corn Slaw

Get up to $175 off

What do you get when you take all your favourite enchilada ingredients out of the tortilla and bake them onto juicy chicken thigh? Only the most flavourful, delicious chicken you’ve ever tasted! Follow the steps and prep the chicken with deep scores to let those flavours penetrate even further.

Tags:

Kid Friendly

Allergens:

Milk

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Thigh

1 sachet

Tex-Mex Spice Blend

2 packet

Potato

1 packet

Shredded Cabbage Mix

Cucumber

1 packet

Halloumi

(Contains: Milk; )

Nutrition Values

Energy (kJ)3240 kJ

Calories774 kcal

Fat48 g

of which saturates26.3 g

Carbohydrate27.7 g

of which sugars14.3 g

Dietary Fibre4.3 g

Protein60.5 g

Sodium1840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place on a lined oven tray and sprinkle over half the Tex-Mex spice blend. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

Make the hasselback chicken & cook the halloumi

• Cut halloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1cm intervals. • Place chicken on a second lined oven tray, sprinkle with remaining Tex-Mex spice blend, drizzle with olive oil and toss to coat. • Spoon enchilada sauce (see ingredients) over the chicken, then top with shredded Cheddar cheese. • Bake chicken until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice celery. Drain sweetcorn. • In a medium bowl, combine celery, corn, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. Little cooks: Kids can help combine the ingredients for the slaw!