Pulled Chilli & Lime Jackfruit Nachos
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Pulled Chilli & Lime Jackfruit Nachos

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

Total Time30 minutes
Cooking Time


Serving amount

6 unit

Mini Flour Tortillas

(Contains Gluten; )

1 unit


2 clove


1 tin


1 unit


1 unit


1 bag


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

/ per serving
Energy (kJ)3490 kJ
Calories0 kcal
Fat35.6 g
of which saturates13.9 g
Carbohydrate89.2 g
of which sugars34.9 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium1710 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.


Baking Paper
Baking Tray
Medium Non-Stick Pan


Get prepped

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.

Char the corn

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.

Bake the tortilla chips

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.

Cook the jackfruit

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.

Melt the cheese

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.

Serve up

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.