Cheesy Chorizo Loaded Wedges

Name: Cheesy Chorizo Loaded Wedges with Chipotle Chilli Beans | Perfect for sharing
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 450 grams Potatoes; 2 unit(s) Garlic Clove; 1 carton(s) Mixed Beans; 60 grams Diced Chorizo; 20 grams Chipotle Paste; 10 grams Chicken Stock Paste; 30 grams Mature Cheddar Cheese; 1 bunch(es) Coriander; 100 milliliter(s) Water for the Sauce

with Chipotle Chilli Beans | Perfect for sharing

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These Cheesy Chorizo Loaded Wedges are mouth-wateringly delicious. Topped with melted Cheddar and chipotle chilli beans, they make for an ideal sharing dish.

Allergens:

Milk

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.

Preparation Time40 minutes

Cooking time20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 carton(s)

Mixed Beans

60 grams

Diced Chorizo

20 grams

Chipotle Paste

10 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2101 kJ

Energy (kcal)502 kcal

Fat18.4 g

of which saturates7.8 g

Carbohydrate56.4 g

of which sugars3 g

Dietary Fiber5.4 g

Protein25.4 g

Salt3.78 g

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

Instructions

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

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

c) Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) Once your oven is hot, roast on the top shelf golden, 25-35 mins. Turn halfway through.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Rinse the mixed beans in a sieve. Pop half the beans into a bowl and mash with the back of a fork.

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chorizo and fry until golden and slightly crispy, 2-3 mins.

c) Stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min.

d) Add the beans (both whole and mashed), water for the sauce (see pantry for amount), chicken stock paste and a pinch of sugar (if you have any). Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins.

a) Meanwhile, grate the cheese. Roughly chop the coriander (stalks and all).

b) When the wedges are cooked, remove from the oven and turn your oven to grill setting.

c) Pop the wedges into a medium-sized ovenproof dish and spoon over the beans. Sprinkle over the cheese and grill until golden, 2-3 mins.

d) Once the cheese is melted, sprinkle over the coriander and serve.

Enjoy!