HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Chilli & Lime Jackfruit Nachos
Pulled Chilli & Lime Jackfruit Nachos

Pulled Chilli & Lime Jackfruit Nachos

with Sour Cream & Cheddar Cheese

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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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


mini flour tortillas




3 clove


1 tin






1 bunch


1 packet

tomato paste

½ sachet

Tex-Mex spice blend

1 packet

chilli & lime jackfruit

(May be presentPeanuts)

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

¼ cup

rice wine vinegar (or white wine vinegar)

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat34.8 g
of which saturates13.7 g
Carbohydrate81.8 g
of which sugars30.5 g
Dietary Fibre0 g
Protein24.3 g
Cholesterol0 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion, then finely chop the remaining onion. Finely chop the garlic. 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 and stir to coat. Set aside until serving.


Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. While the corn is charring, finely chop the tomato and coriander (reserve some for garnish!). Add the tomato, coriander and some pickling liquid (2 tsp for 2 people / 4 tsp for 4 people) to the charred corn. Season with salt and pepper and toss to combine. Set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


In a second small bowl, combine a generous drizzle of olive oil and 1/2 the garlic, then season with salt and pepper. Cut the mini flour tortillas into wedges. Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle or brush with the garlic oil. Bake the tortilla wedges until lightly golden and crispy, 8-10 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays. TIP: Keep an eye on them. You want them crisp, but not burnt!


While the tortilla chips are baking, 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 until softened, 3-4 minutes. Add the tomato paste, Tex-Mex spice blend (see ingredients), chilli & lime jackfruit, the remaining garlic and water (for the sauce)and cook until warmed through and fragrant, 2-3 minutes.


Add a splash more water if the mixture seems dry, then season to taste. 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 has melted, 1-2 minutes.


Drain the pickled onion. Divide the garlic tortilla chips between plates and serve with the cheesy pulled jackfruit, sour cream, charred corn salsa, pickled onion and reserved coriander.