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
Cheesy Chicken & Corn Nachos
with black beans, guacamole & fresh coriander
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Cheesy Chicken & Corn Nachos?
The preparation time for Cheesy Chicken & Corn Nachos with black beans, guacamole & fresh coriander is between 25 and 30 minutes.
What is the total time required to make Cheesy Chicken & Corn Nachos with black beans, guacamole & fresh coriander?
The total time required to make Cheesy Chicken & Corn Nachos with black beans, guacamole & fresh coriander is between 30 and 35 minutes.
How many servings does Cheesy Chicken & Corn Nachos provide?
4 servings
What are the main ingredients in Cheesy Chicken & Corn Nachos?
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
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?
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
How many calories does Cheesy Chicken & Corn Nachos have?
1002 calories
How much fat content does Cheesy Chicken & Corn Nachos have?
grams
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