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Mexican Recipes

Chipotle Pulled Chicken Loaded Nachos

Chipotle Pulled Chicken Loaded Nachos

Chipotle Pulled Chicken Loaded Nachos

with Cheese and Avocado

Recipe Development TeamPublished on January 23, 2024

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This Chipotle Pulled Chicken Loaded Nachos is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

•New

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 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 British 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

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

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Lid

•Large Saucepan

•Baking Tray

•Small Bowl

Cooking Instructions and Tips

Get Started

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.

Simmer the Chicken

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.

Make your Nachos

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.

Avo Nice Day

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.

Shred the Chicken

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.

Serve Up

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!

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