[Pub] Loaded BBQ Pulled Chicken & Black Bean Nachos
with Charred Corn Salsa & Sour Cream
- Milk
- Celery
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 packet
Bbq Sauce
1
Red Onion
1 packet
Smoked Cheddar Cheese
(Contains: Milk)
1 packet
Corn Chips
2 packet
Garlic Paste
1 packet
Black Beans
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
1 packet
Coriander
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk)
1 tin
Sweetcorn
1
Capsicum
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
200 g
Slow-Cooked Chicken Breast
(Contains: Celery)
Cooking Steps
Thinly slice red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the onion in your hands, then add it to the pickling liquid. Add enough water to cover onion. Set aside.
Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. Meanwhile, thinly slice capsicum. Grate smoked cheddar cheese. Drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred. Drain and rinse black beans. TIP: Cover the pan with a lid if the kernels are “popping” out.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and remaining onion, until tender, 4-5 minutes. Add Mexican fiesta spice blend, tomato paste and garlic paste, and cook until fragrant, 1-2 minutes. Stir in BBQ sauce, chicken, black beans and the water, and simmer until slightly reduced, 2-3 minutes.
Add baby spinach leaves, stirring to combine. Reduce heat to low, then sprinkle over cheese on top. Cover tightly with foil or a lid, then cook until cheese is melted, 3-4 minutes.
Meanwhile, drain pickled onion. To bowl with charred corn, add pickled onion and a drizzle of olive. Toss to combine and season.
Spread corn chips over a large serving dish. Spoon over BBQ pulled chicken & black bean topping. Top with charred corn salsa salsa, light sour cream and tomato salsa. Tear over coriander. Enjoy!
