Tex-Mex Chicken Loaded Fries
with Charred Corn Salsa & Sour Cream
- Milk
- Sulphites
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
We have a question. Why have everything separate on the plate when you could have it all together? May we present a combination of fries and Tex-Mex chicken, with melted Cheddar cheese in a rich layer on top. Plus a charred corn and cos salsa for crunch. We’ll look the other way when you lick the plate.
Ingredients
½
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Cheddar Cheese
(Contains: Milk)
320 g
Chicken Breast
1 sachet
Tex-Mex Spice Blend
½
Sour Cream
(Contains: Milk May be present: Wheat, Gluten)
½
Cos Lettuce
1 tin
Sweetcorn
½
Lemon
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 pinch
brown sugar
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop onion (see ingredients). • Shred cos lettuce (see ingredients). • Drain sweetcorn. Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion until softened, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, then stir through enchilada sauce, the butter and a pinch of brown sugar. • Sprinkle over shredded Cheddar cheese, then cover pan with a lid (or foil) and allow to melt.
• To the corn, add cos, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!
• Divide fries between plates. • Top with Tex-Mex pulled chicken and charred corn salad. • Serve with a dollop of sour cream and any remaining lemon wedges. Enjoy!
