Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4048 / 968
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Drain and rinse the kidneybeans. De-seed and finely chop the yellowpepper. Peel and finely chop the redonion. Finely chop the jalapeno slices.
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 3 min on each side until golden.
Once golden, add the peppers, jalapeno slices(spicy!) and onion and cook for 7 min. Add the chipotle(spicy!), smokedpaprika and coriandercuminpowder and cook for 2 min.
Add the garlicpowder, driedoregano, tomatopassata, chickenstockcube, tomatopaste and the measuredwater to the pan. Reduce the heat to medium-low and simmer for 10 min.
Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the drained kidneybeans, sourcream and honey and give everything a good mix up. Return the pan to a medium heat and cook for 2 min.
Pour the chicken mixture into an oven dish. Top with the gratedcheeses. Roughly crumble the nachos over the top and bake in the oven for 15 min. Garnish with freshcoriander leaves and serve immediately.