Pulled Chilli & Lime Jackfruit Nachos
with Sour Cream & Cheddar Cheese
Jackfruit marinated with mild chilli and lime – our new favourite (and totally irresistible) veggie alternative to pulled pork. Pair it with our tried-and-true nachos recipe that requires zero fuss assemblage and it’ll be on the plate in a flash.
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 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 unit
onion
2 clove
garlic
1 tin
sweetcorn
1 unit
carrot
1 unit
tomato
1 bag
coriander
1 tin
tomato paste
½ sachet
Tex-Mex spice blend
1 packet
Chilli & Lime Jackfruit
(May be present Peanut. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the pickle)
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Cut the red onion in half. Thinly slice 1/2 the onion and finely chop the remaining onion. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Grate the carrot (unpeeled). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.
Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some leaves for garnish!). In a medium bowl, combine the charred corn, tomato, coriander and some onion pickling liquid (2 tsp for 2 people / 4 tsp for 4 people). Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
While the tortilla chips are cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and chopped onion and cook, stirring, until softened, 3-4 minutes. Add the tomato paste, Tex-Mex spice blend (see ingredients list), chilli & lime jackfruit, garlic and water (for the sauce)and cook, stirring, until heated through and fragrant, 2-3 minutes.
Add a splash more water if the mixture seems dry and season to taste with salt and pepper. Sprinkle the shredded Cheddar cheese over the jackfruit mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese is melted, 1-2 minutes.
Drain the pickled onion. Divide the tortilla chips between plates and top with the cheesy jackfruit mixture, sour cream, charred corn salsa, pickled onion and reserved coriander.