These cheesy potato chunks are going to make you weak at the knees! Serve them up with thick and juicy slices of Tex-Mex spiced chicken, fresh tomato and charred corn salsa for a lip-smackingly good family dinner.
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/ Serving 4 people
/ Serving 4 people
shredded Cheddar cheese(ContainsMilk)
Tex-Mex spice blend
mild chipotle sauce
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 3cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and bake until tender, 30-35 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the potato and bake until melted.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the potato is baking, drain the sweetcorn. Roughly chop the tomato. Finely chop the garlic (or use a garlic press). In a medium bowl, combine 1 1/2 sachets Tex-Mex spice blend, the garlic, 1 tbs of yoghurt, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.
Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. Place the chicken on a second oven tray lined with baking paper. Bake until the chicken is cooked through, 15-20 minutes. Remove the tray from the oven and rest the chicken for 5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is baking, combine the remaining yoghurt and 1/2 packet of mild chipotle sauce in a small bowl. Set aside.
Add the baby spinach leaves and tomato to the bowl with the charred corn. Season with a pinch of salt and pepper and toss to combine.
TIP: Toss the salad just before serving to keep the leaves crisp.
Thickly slice the chicken. Divide the charred corn salad, cheesy potatoes and Tex-Mex chicken between plates. Dollop over the chipotle yoghurt.