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Mexican Recipes

Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges

Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges

Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges

with Salad and Soured Cream

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Load up on flavour with our Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges for a delicious dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:

Extra spicy

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Cannellini Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

20 grams

Chipotle Paste

75 grams

Soured Cream

(Contains: Milk)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3978 kJ

Energy (kcal)951 kcal

Fat39.1 g

of which saturates19.2 g

Carbohydrate113.6 g

of which sugars19.7 g

Dietary Fibre16.5 g

Protein35 g

Salt6.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Grater

•Large Saucepan

Instructions

Get Started

1

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Roast the Wedges

2

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then 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.

Sauce Time

3

Meanwhile, grate the cheese.

Drain and rinse the cannellini beans in a sieve.

Pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and fry until slightly browned, 3-4 mins.

Stir in the cannellini beans, passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder) and the sugar for the sauce (see pantry for amount).

Simmer the Chilli

4

Bring the chipotle chilli to the boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Final Touches

5

Once the chilli has thickened, stir in the butter (see pantry for amount) until melted.

Season with salt and pepper. Add a splash of water if you feel it needs it.

Serve

6

Share the potato wedges between your serving bowls.

Top with the chorizo and bean chipotle chilli.

Drizzle over the soured cream and sprinkle over the cheese to finish - wedges loaded!

Serve the rocket leaves with a drizzle of balsamic glaze on the side.

Enjoy!

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