Mexican Pulled Chicken and Cheesy Potatoes

Steps

1. oven to 220°C. 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 with salt and pepper. Roast 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 half of the Mexican spice mix and season with salt and pepper.
4. Heat a drizzle of oil in a medium 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 onion for 2-3 minutes, until tender. Add remaining 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. Roughly chop cos lettuce, then add all remaining Mexican pulled chicken ingredients to bowl with corn and toss to combine. Season to taste with salt and pepper. In a small bowl, mix sour cream and sweet chilli sauce together (if using).
7. Divide cheesy potatoes between bowls and top with Mexican pulled chicken. Dollop over sour cream.