Chipotle Pulled Chicken Loaded Nachos
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Chipotle Pulled Chicken Loaded Nachos

with Cheese and Avocado

Tags:
Spicy
Allergens:
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

30 grams

Tomato Puree

290 grams

Slow Cooked Chicken

10 grams

Chicken Stock Paste

20 grams

Chipotle Paste

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Avocado

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

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Nutritional information

Energy (kJ)3824 kJ
Energy (kcal)914 kcal
Fat45.3 g
of which saturates15.3 g
Carbohydrate70.6 g
of which sugars15.2 g
Protein54.1 g
Salt3.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Lidded saucepan
Chopping Board
Baking Tray
Knife
Small Bowl
Fork

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). 

Grate the Cheddar cheese.

2

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat.

Fry the tomato puree and garlic until fragrant, 1 min.

Add the chicken along with the juices from the packet, stir in the chicken stock paste, chipotle paste (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). 

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

3

In the meantime, stack your tortillas into a pile and cut into 8 triangles.

Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.

Season with salt and pepper and sprinkle over the Mexican style spice mix.

Bake on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

4

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board. Cut into 1cm chunks.

Add to a small bowl with a drizzle of olive oil. Season with salt and pepper.

5

Once the chicken is tender, remove the lid and shred the chicken. Stir through the honey and butter (see pantry for both amounts).

Season with salt and pepper, then remove from the heat.

6

Transfer your spiced nachos to one side of your serving bowls.

Serve the pulled chicken alongside. Top with the avocado chunks.

Sprinkle over the cheese to finish.

Enjoy!