Queso Chicken Tenders
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Queso Chicken Tenders

Queso Chicken Tenders

Serves 2 | with Spicy Queso Style Dip

Dip succulent cheesy chicken tenders into rich queso style dip for a mouthwatering starter or side dish.

Allergens:
Egg
•Mustard
•Cereals containing gluten
•Milk

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 time15 minutes
DifficultyEasy

Ingredients

serving amount

32 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

British Chicken Breasts

60 grams

Red Leicester

(Contains Milk)

1 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Red Chilli

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

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Nutritional information

Energy (kJ)2677 kJ
Energy (kcal)640 kcal
Fat38.6 g
of which saturates17.3 g
Carbohydrate26.3 g
of which sugars2.5 g
Protein49.7 g
Salt1.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Medium Bowl
•Knife
•Garlic Press
•Grater
•Medium Saucepan

Instructions

1

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

b) Pop the mayo into a medium bowl.

c) In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).

c) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of mayo and mix to coat well. Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

a) Bake the chicken tenders on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Meanwhile, grate the Red Leicester. 

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

d) In a medium saucepan, mix together the creme fraiche, garlic and cheese. Season with salt and pepper, then set aside for now.

3

a) Thinly slice the chilli.

b) Once the chicken is cooked, pop the saucepan on medium heat and stir until the cheese has melted and the mixture is hot, 2-3 mins.

c) Transfer the queso style dip to your serving bowl and sprinkle over the chilli slices.

d) Serve with the chicken strips for dipping.

Enjoy!