What are the main ingredients in Cheesy Chicken & Corn Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Cheesy Chicken & Corn Nachos?

Calories: 1002, Carbs: 90 grams, Fat: grams, Protein: 61.5 grams, Sugar: 17.4 grams, Salt: 1764 grams

How do I prepare Cheesy Chicken & Corn Nachos?

CHEEKY CHICKY: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ½ the NOMU spice blend. Season, remove from the pan and rest for 5 minutes. Using a fork, shred the cooked chicken and set aside. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. NACHO FILLING: Preheat the oven to 200°C. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the remaining NOMU spice blend, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat. ASSEMBLE THE NACHOS: Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling, top with the charred corn, lay over the shredded chicken, and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes. WHILE THE NACHOS ARE BAKING…: In a bowl, combine the guacamole with the lemon juice (to taste), ½ the picked coriander, and seasoning. PREP STEP: Peel and roughly slice the onion. Drain and rinse the black beans. Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. Set everything aside. CHEESY FEAST: Eat the cheesy chicken nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Get stuck in, Chef!

What should be prepared from my kitchen to make Cheesy Chicken & Corn Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Cheesy Chicken & Corn Nachos

Name: Cheesy Chicken & Corn Nachos
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Crunchy corn nachos are piled high with juicy shredded chicken, black beans, sweet corn, and a blend of mozzarella & cheddar cheese. Topped with creamy guacamole & a sprinkling of fresh coriander. Flavour-packed and oh-so-easy!

Cheesy Chicken & Corn Nachos

with black beans, guacamole & fresh coriander

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Chicken
Cooked Chopped Tomato
Corn
Corn Nachos
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Grated Mozzarella & Cheddar Cheese
Guacamole
Lemon Juice
NOMU Mexican Spice Blend
Onion
Onions
Sliced Pickled Jalapeños

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

CHEEKY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ½ the NOMU spice blend. Season, remove from the pan and rest for 5 minutes. Using a fork, shred the cooked chicken and set aside.
PREP STEP
Peel and roughly slice ½ the onion. Drain and rinse the black beans. Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. Set everything aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
NACHO FILLING
Preheat the oven to 200°C. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the remaining NOMU spice blend, and 40ml of water. Simmer until slightly thickened, 4-5 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE NACHOS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling, top with the charred corn, lay over the shredded chicken, and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the guacamole with the lemon juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
Eat the cheesy chicken nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Get stuck in, Chef!

Free-range Chicken Breast - 1
NOMU Mexican Spice Blend - 10ml
Onion - 1
Black Beans - 60g
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 3g
Corn - 40g
Cooked Chopped Tomato - 100g
Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese - 50g
Guacamole - 40g
Lemon Juice - 10ml

Download the Recipe

Serves 2

CHEEKY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ½ the NOMU spice blend. Season, remove from the pan and rest for 5 minutes. Using a fork, shred the cooked chicken and set aside.
PREP STEP
Peel and roughly slice the onion. Drain and rinse the black beans. Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. Set everything aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
NACHO FILLING
Preheat the oven to 200°C. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the remaining NOMU spice blend, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE NACHOS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling, top with the charred corn, lay over the shredded chicken, and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the guacamole with the lemon juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
Eat the cheesy chicken nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Get stuck in, Chef!

Free-range Chicken Breasts - 2
NOMU Mexican Spice Blend - 20ml
Onion - 1
Black Beans - 120g
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 5g
Corn - 80g
Cooked Chopped Tomato - 200g
Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese - 100g
Guacamole - 80g
Lemon Juice - 20ml

Download the Recipe

Serves 3

CHEEKY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ½ the NOMU spice blend. Season, remove from the pan and rest for 5 minutes. Using a fork, shred the cooked chicken and set aside.
PREP STEP
Peel and roughly slice 1½ of the onions. Drain and rinse the black beans. Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. Set everything aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
NACHO FILLING
Preheat the oven to 200°C. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the remaining NOMU spice blend, and 120ml of water. Simmer until slightly thickened, 8-9 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE NACHOS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling, top with the charred corn, lay over the shredded chicken, and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the guacamole with the lemon juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
Eat the cheesy chicken nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Get stuck in, Chef!

Free-range Chicken Breasts - 3
NOMU Mexican Spice Blend - 30ml
Onions - 2
Black Beans - 180g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Corn - 120g
Cooked Chopped Tomato - 300g
Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese - 150g
Guacamole - 120g
Lemon Juice - 30ml

Download the Recipe

Serves 4

CHEEKY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ½ the NOMU spice blend. Season, remove from the pan and rest for 5 minutes. Using a fork, shred the cooked chicken and set aside.
PREP STEP
Peel and roughly slice the onions. Drain and rinse the black beans. Drain and roughly chop the jalapeños. Rinse, pick, and roughly chop the coriander. Set everything aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
NACHO FILLING
Preheat the oven to 200°C. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the remaining NOMU spice blend, and 160ml of water. Simmer until slightly thickened, 8-10 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE NACHOS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling, top with the charred corn, lay over the shredded chicken, and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the guacamole with the lemon juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
Eat the cheesy chicken nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Get stuck in, Chef!