with Crema and Avocado
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.
Allergens
Tags
Chorizo Sausage, uncased
250 g
Tortilla Chips
170 g
Mozzarella Cheese, shredded
0.75 cup
Mixed Olives
30 g
Sour Cream
86 mL
Onion, chopped
56 g
Jalapeño
1 unit(s)
Avocado
1 unit(s)
Lime
0.5 unit(s)
Mexican Seasoning
16 g
Chicken Breasts
2 unit(s)
Tomato Salsa
0.5 cup
Salt
0.13 tsp
Sugar
0.25 tsp
Pepper
0.13 tsp
Oil
0.5 tbsp
- 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.
1360
kcal
Calories
82
g
Fat
23
g
Saturated Fat
84
g
Carbohydrate
11
g
Sugar
15
g
Dietary Fiber
80
g
Protein
255
mg
Cholesterol
2450
mg
Sodium
1.5
g
Trans Fat
2100
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
