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Cheesy Cajun Chorizo Loaded Wedges
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Cheesy Cajun Chorizo Loaded Wedges

Cheesy Cajun Chorizo Loaded Wedges

with Avocado and Soured Cream

This Cheesy Cajun Chorizo Loaded Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Celery
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time45 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

160 grams

Sweetcorn

10 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)

Lime

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

1 unit(s)

Avocado

90 grams

Diced Chorizo

Not included in your delivery

1 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3759 kJ
Energy (kcal)898 kcal
Fat45.8 g
of which saturates17.1 g
Carbohydrate97.3 g
of which sugars16.9 g
Protein29.3 g
Salt4.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Sieve
Grater
Small Bowl

Instructions

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over half the Cajun spice mix (add less if you'd prefer things milder), then season with salt and pepper. Toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Get Sizzling
2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chorizo and sliced pepper and fry, stirring, until soft and slightly charred, 5-6 mins.

Spice Things Up
3

Once the pepper is charred, stir in the garlic, tomato puree and the remaining Cajun spice mix. Fry for 1 min. Season with salt and pepper.

Drain the sweetcorn in a sieve, then add to the pan.

Stir in the veg stock paste, ketchup and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until thickened, 8-10 mins. 

Topping Time
4

While the sauce simmers, zest and halve the lime. Grate the cheese.

In a small bowl, mix together the soured cream and lime zest. Set aside.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

Pop the avocado chunks into another small bowl. Squeeze in some lime juice and season with salt and pepper. Stir to combine, then set aside. 

Finish the Sauce
5

When your sauce has thickened, remove the pan from the heat.

Squeeze in the remaining lime juice and stir to combine. Taste the sauce and add more salt and pepper if needed. 

Load Up and Serve
6

Share the wedges between your plates, then top with the corn and pepper mixture.

Spoon over the avocado and top with dollops of the zesty soured cream.

Sprinkle over the grated cheese to finish. 

Enjoy!