What are the main ingredients in Chicken Street Corn Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Chicken Street Corn Nachos?

Calories: 1060, Carbs: 84 grams, Fat: grams, Protein: 47.5 grams, Sugar: 19.3 grams, Salt: 1365 grams

How do I prepare Chicken Street Corn Nachos?

GREEN MACHINE: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside. FLAVA FLAV: Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat. DIP DIP HOORAY: Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside. SHREDDED CHICKEN: Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside. STREET FOOD FEAST!: Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Chicken Street Corn Nachos

Here’s our rendition of Mexican street corn – in the form of nachos! Feast on a creamy charred corn dip made from sour cream, cream cheese, lime juice, pickled jalapeño, onion, and NOMU Mexican spice blend. Served with shredded chicken, charred green bell pepper, crunchy corn nachos, and fresh coriander. Me gusta!

Chicken Street Corn Nachos

with green bell pepper, pickled jalapeños & lime juice

Hands on Time: 15 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Corn
Corn Nachos
Creamy Dip
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Green Bell Pepper
Green Bell Peppers
Lime Juice
NOMU Mexican Spice Blend
Onion
Onions
Sliced Pickled Jalapeños

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED CHICKEN
Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!

Green Bell Pepper - 1
Corn - 50g
Onion - 1
NOMU Mexican Spice Blend - 10ml
Creamy Dip - 100ml
Sliced Pickled Jalapeños - 10g
Lime Juice - 15ml
Free-range Chicken Breast - 1
Corn Nachos - 80g
Fresh Coriander - 4g

Download the Recipe

Serves 2

GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED CHICKEN
Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!

Green Bell Pepper - 1
Corn - 100g
Onion - 1
NOMU Mexican Spice Blend - 20ml
Creamy Dip - 200ml
Sliced Pickled Jalapeños - 20g
Lime Juice - 30ml
Free-range Chicken Breasts - 2
Corn Nachos - 160g
Fresh Coriander - 8g

Download the Recipe

Serves 3

GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 6-7 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED CHICKEN
Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!

Green Bell Peppers - 2
Corn - 150g
Onions - 2
NOMU Mexican Spice Blend - 30ml
Creamy Dip - 300ml
Sliced Pickled Jalapeños - 30g
Lime Juice - 45ml
Free-range Chicken Breasts - 3
Corn Nachos - 240g
Fresh Coriander - 12g

Download the Recipe

Serves 4

GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 6-7 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED CHICKEN
Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!