Mexican Pulled Chicken and Cheesy Potatoes

Steps

1. oven to 220oC. Line an oven tray with baking paper. Heat BBQ grill to high (if using).
2. Toss potatoes with a drizzle of oil on prepared tray and season. Bake for about 25 minutes, until tender. When potatoes have finished cooking, sprinkle over spring onions, capsicum and cheese. Return tray to top rack of oven to cook for a further 2-3 minutes, until cheese is melted and bubbling.
3. While potatoes cook, Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle chicken with 1 tablespoon of the Mexican spice mix and season.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2-3 minutes each side, until cooked through. Remove from pan and set aside to cool slightly. Stand corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels. Finely dice red onion.
5. Return pan to medium-high heat with a drizzle of oil. Cook corn and red onion for 2-3 minutes, until tender. Add another tablespoon of Mexican spice mix and cook for about 30 seconds, until fragrant. Transfer to a large bowl. Once chicken has cooled slightly, shred using two forks.
6. Add all remaining Mexican pulled chicken ingredients to bowl and toss to combine. Season to taste with salt and pepper. In a small bowl, mix together sour cream and sweet chilli sauce (if using).
7. spoon cheesy potatoes into bowls and top with Mexican pulled chicken. Dollop sour cream on top.