Mexican-Style Chorizo Chicken Nachos
with Crema and Avocado- Milk
- Sesame
- Milk
- May contain traces of allergens
- Wheat
- Sulphites
- Egg
- Fish
- Tree nuts
- Triticale
- Peanuts
- Mustard
- Soy
- Crustaceans
- Gluten
Ingredients: Chicken breasts • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Avocado • 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) • Lime • Yellow onion • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Jalapeno.
Ingredients
250 g
Chorizo Sausage, uncased
170 g
Tortilla Chips
(Contains: Sesame, Milk, May contain traces of allergens)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
30 g
Mixed Olives
(Contains: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, May contain traces of allergens)
86 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
56 g
Yellow Onion, chopped
1 unit(s)
Jalapeño
1 unit(s)
Avocado
½ unit(s)
Lime
16 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
2 unit(s)
Chicken Breasts
½ cup
Tomato Salsa
(Contains: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Drain, then roughly chop olives.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Pat chicken dry with paper towels. 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. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully wipe pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, Mexican Seasoning and onions.
- Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Layer tortilla chips, chorizo mixture, jalapeños, mozzarella and cheddar on a foil-lined baking sheet.
- Bake nachos in the middle of the oven for 6-7 min, until cheese melts and starts to brown. (NOTE: For 4 servings, use 2 foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a small bowl, stir together sour cream, lime zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) lime juice.
- Thinly slice chicken and top nachos with chicken.
- Sprinkle avocado and olives over nachos.
- Divide nachos between plates.
- Dollop crema over top.
- Squeeze a lime wedge over top, if you like.
If you've opted to add chicken, pat chicken dry with paper towels. 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. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**Carefully wipe pan clean. Reuse the same pan to cook chorizo.
Thinly slice chicken. Top nachos with chicken.
