Chipotle and Chorizo Chilli Loaded Wedges
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Chipotle and Chorizo Chilli Loaded Wedges

Chipotle and Chorizo Chilli Loaded Wedges

with Cheese and Soured Cream

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

Tags:
Spicy
Allergens:
Sulphites
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 Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Mixed Beans

½ carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Chipotle Paste

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3712 kJ
Energy (kcal)887 kcal
Fat39.5 g
of which saturates19.3 g
Carbohydrate98.4 g
of which sugars17.7 g
Protein33.9 g
Salt7 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, 25-35 mins. Turn halfway through.

Chorizo Chilli Time
3

Meanwhile, grate the cheese. 

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once the chorizo is browned, stir in the mixed beans along with their liquid, chopped tomatoes, 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 chorizo 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 chipotle chilli.

Drizzle over the soured cream and sprinkle over the cheese to finish.

Enjoy!

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