What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all yours). The saucy topping includes our All-American spice blend for subtle heat and delicious flavour, and we've added sour cream for a refreshing balance. The combination on this tasty meal is no joke!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2 clove
garlic
1
carrot
1 tin
sweetcorn
6
mini flour tortillas
1 packet
diced bacon
1 packet
chicken breast
1 sachet
All-American spice blend
1 packet
tomato paste
1 packet
Cheddar cheese
½
avocado
1 packet
Light Sour Cream
olive oil
⅓ cup
water
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Grate carrot. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to bowl.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Meanwhile, slice mini flourtortillas into quarters. • Set air fryer to 200°C. Place tortilla chips into the air fryer basket (don’t worry if they overlap). Drizzle with olive oil, season with salt and pepper and toss to coat. Cook, until golden and crispy, 4-5 minutes. Cook in batches if needed.
TIP: No air fryer? Divide tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, cut chicken breast into 2cm chunks. • Return pan to high heat. Cook diced bacon, breaking bacon up with a spoon, until just golden, 3-4 minutes. (No need for oil!) • Add chicken and carrot and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, All-American spice blend and tomato paste and cook until fragrant, 1 minute.
• Add the water to the chicken and stir to combine. • Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. Season with pepper. • Sprinkle Cheddar cheese over, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.
TIP: Don't simmer it for too long, you want it to be nice and saucy!
• While the cheese is melting, place avocado (see ingredients) flesh into a small bowl and mash with a fork. Season to taste.
Little cooks: Help prep the avo!
• Divide the nacho chips between plates and top with the cheesy chicken mixture. • Top with light sour cream, charred corn and avocado. Enjoy!
TIP: Serve the nacho chips on the side if you prefer! Little cooks: Have fun assembling the nachos!