Loaded Nachos with Tex-Mex Chicken
Lime Crema Topping
Cooking time
35 minutes
Servings
4
Calories
620 /serving
Knowing that these loaded nachos are waiting for family dinner will put a smile on your face all day. Not just for the plentiful chicken, pepper and tomatoes on home-crisped tortilla chips, but also for the authentic finish of lime-spiked crema.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Green pepper
- 1 Onion (or shallot)
- 2 Tomatoes
- 1 Lime
- 90ml Crema
- 12 Wheat flour tortillas
- 13g Tex-Mex Mood spices (salt, paprika, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large high-sided pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
18 g
Saturated Fat
5 g
Sodium
1330 mg
Total Carb
62 g
Sugars
8 g
Protein
51 g
Fibre
4 g
Preparation
Make the tortilla chips
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and a pinch of salt.
- Bake, flipping halfway, 8 to 14 min., until crispy.
Mise en place
- Meanwhile, halve, core and thinly slice the green pepper lengthwise.
- Halve, peel and thinly slice the onion.
- Medium-dice the tomatoes; season with a drizzle of oil and S&P.
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the chicken dry and cut into 1⁄2 inch strips; rub with the spices and a drizzle of oil.
Cook the chicken & vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min., until beginning to brown.
- Add the green pepper and onion. Cook, stirring often, 2 to 3 min., until fragrant.
- Add 4 tbsp water and cook, slightly covered, stirring occasionally, 3 to 5 min., until the liquid has reduced and the chicken* is cooked through.
Make the lime crema
- Meanwhile, in a small bowl, combine the lime juice, crema and S&P.
Plate your dish
- Divide the tortilla chips between your plates.
- Top with the chicken, vegetables and tomatoes.
- Drizzle with the lime crema.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
