Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken for a taste of the classic — it’s best cooked over high heat to get that delicious char and light smoky flavours. Enjoy with a good dollop of sour cream and fun nacho chips for a Tex-Mex twist on the all-American fare.
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
mini flour tortillas(ContainsGluten)
baby spinach leaves
All-American spice blend
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. Roughly chop tomato and baby spinach leaves. Thinly slice spring onion. Drain sweetcorn (see ingredients). • Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle (or spray) with olive oil and season with salt. Toss to coat, spread out evenly, then bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, add spring onion, tomato, baby spinach and a drizzle of white wine vinegar and olive oil to charred corn. Season and toss to combine. Set aside.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium-high, then add All-American spice blend and tomato paste and cook until fragrant, 1 minute. Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
• Divide tortilla chips between plates. • Top with BBQ chicken, any remaining glaze and charred corn salsa. • Serve with a dollop of sour cream.