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.

Tags:
Veggie
Allergens:
Gluten
Milk

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
DifficultyEasy

Ingredients

Serving amount

6

Mini Flour Tortillas

(Contains Gluten; )

1

onion

3 clove

garlic

1 tin

sweetcorn

1

carrot

1

tomato

1 bunch

coriander

1 packet

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)

½ cup

water

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Nutrition Values

/ per serving
Energy (kJ)3280 kJ
Calories0 kcal
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
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
Baking Tray
Lid
Large Non-Stick Pan

Instructions

Get prepped
1

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.

Char the corn
2

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.

Bake the tortilla chips
3

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!

Cook the jackfruit
4

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.

Melt the cheese
5

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.

Serve up
6

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.