Tex-Mex Chicken Toastie & Corn Chips
with Corn Cob, Slaw & Pickled Jalapeños
- Milk
- Eggs
- Soy
- Wheat
- Gluten
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
If you're looking for something quick, easy and delicious, look no further than these Tex-Mex pork toasties. Ready in just 15 minutes, pop all the delicious fillings - think Mexican-style chicken, Cheddar cheese and pickled jalapeños - between slices of sourdough and toast it to perfection. Team it with a creamy slaw and steamed corn cob. All that's left to do is dig in!
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Corn
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Pickled Jalapeños
330 g
Chicken Tenderloins
1 packet
Shredded Cabbage Mix
1
Sliced Sourdough
(Contains: Wheat, Gluten, Soy; May be present: Sesame, Eggs, Milk.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1 bag
Corn Chips
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs;)
¼ cup
water
10 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar* (pantry)
Utensils
Cooking Steps
• Cut corn cob in half. Thinly slice brown onion (see ingredients). • In a medium bowl, combine chicken tenderloins, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
• While corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Reduce heat to medium, stir in the water and mild chipotle sauce until combined and heated through, 1-2 minutes. Season to taste. Transfer to a bowl. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• Roughly chop chicken. Spread sourdough slices with garlic aioli and fill with chicken, onions, Cheddar cheese and pickled jalapenos (if using). • Top with remaining slices of sourdough. Spread the outside slices of sourdough with the butter and toast or grill to your liking or until cheese is melted. • In a medium bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy Tex-Mex chicken toasties, slaw and corn cob between plates. Enjoy!
