Cheesy Chicken and Lentil Nachos
with Lime Crema and Guac- Sulphites
- Egg
- Milk
- Mustard
- Soy
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
Ingredients: Chicken breast tenders • Roma tomato • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Red lentils • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Jalapeno • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
½ cup
Red Lentils
(Contains: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, May contain traces of allergens)
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
4 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
170 g
Tortilla Chips
(Contains: Sesame, Milk, May contain traces of allergens)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
3 tbsp
Guacamole
86 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
2 unit(s)
Green Onion
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Jalapeño
320 g
Chicken Breast Tenders
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Heat a medium pot over medium.
- To the pot, add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 15-17 min, stirring occasionally, until lentils are tender and water has been absorbed.
- Remove from heat.
- Season with salt and pepper.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- On a parchment-lined baking sheet, arrange tortilla chips.
- Drizzle with 1 1/2 tbsp (3 tbsp) oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- To a small pot, add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Sprinkle cheese, tomatoes, chicken and half the green onions over tortilla chips.
- Return tortilla chips to the middle of the oven and bake for 3-4 min, until cheese has melted.
- Meanwhile, in a small bowl, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water.
- Season with salt, then stir to combine.
- Remove nachos from the oven and dollop chipotle lentils over top.
- Drizzle lime crema over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
If you've opted to add chicken tenders, pat dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Sprinkle chicken over tortilla chips.
