Chipotle Pulled Chicken Loaded Nachos
with Cheese and Avocado
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!
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.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
