Cheesy All-American Chicken & Bacon Nachos

Name: Cheesy All-American Chicken & Bacon Nachos with Avo & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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; ⅓ cup water; 1 packet Cheddar cheese; ½ avocado; 1 packet Light Sour Cream

with Avo & Sour Cream

Get up to $200 off!

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!

Tags:

Air Fryer Friendly

•Kid Friendly

Allergens:

Gluten

•Soja

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

carrot

1 tin

sweetcorn

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

avocado

1 packet

Light Sour Cream

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Values

Energy (kJ)3810 kJ

Calories911 kcal

Fat43.9 g

of which saturates15.8 g

Carbohydrate63.7 g

of which sugars16 g

Dietary Fibre13.4 g

Protein59.8 g

Sodium1551 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Lid

Cooking Steps

• 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!