Tex-Mex Chicken & Black Bean Loaded Fries with Cheddar Cheese, Pickled Jalapeños & Sour Cream
Shortcut ingredients | <5 min prep | Quick assembly
Super tender, already slow-cooked chicken breast is the MVP in this failproof recipe, with the pre-cut fries coming in at a close second. Finish the chicken in the oven with all the Tex-Mex fixins (including our passta to bring them all together) and you'll be serving up a solid dinner before you know it.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
sweetcorn
1 bag
Potato Fries
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1
capsicum
1 packet
black beans
1 packet
slow-cooked chicken breast
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 box
passata
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
pickled jalapeños
1 bag
coriander
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with Tex-Mex spice blend and season with salt. Toss to coat. • Bake fries, until almost tender, 15-20 minutes. • Remove fries from oven, then top with corn and half the Cheddar cheese. Return to oven and bake until golden, a further 5 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice capsicum. • Drain and rinse black beans. • Drain slow-cooked chicken breast, then shred using two forks. • To the baking dish, add capsicum, a drizzle with olive oil and season with salt. Roast until slightly tender, 15 minutes. • Remove baking dish from oven and add black beans, shredded chicken, garlic & herb seasoning, baby spinach leaves, passata, the water and brown sugar. Gently stir to combine. Sprinkle over remaining Cheddar cheese. • Bake until topping is warmed through and cheese is melted, 8-10 minutes.
• Divide fries between plates. Top with Tex-Mex chicken and black beans, spooning over any extra sauce from the baking dish. • Top with light sour cream and pickled jalapeños (if using). • Tear over coriander leaves to serve. Enjoy!
TIP: Jalapeños are a bit spicy. Add less if you're sensitive to heat, or leave them out, if you prefer!