HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Nachos With Cheesy Chorizo Queso And Refried Bean Dip
topBanner
Crispy Nachos with Cheesy Chorizo Queso and Refried Bean Dip

Crispy Nachos with Cheesy Chorizo Queso and Refried Bean Dip

Perfect for Sharing

Read more

.

Tags:Spicy
Allergens:Cereals containing glutenMilk

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 conflict 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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

30 grams

Monterey Jack Cheese

(ContainsMilk)

30 grams

Red Leicester

(ContainsMilk)

½ unit(s)

Green Chilli

1 pack(s)

Red Kidney Beans

90 grams

Chorizo

1 sachet

Central American Style Spice Mix

1 sachet

Tomato Puree

10 grams

Chicken Stock Paste

150 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water for the Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2593 kJ
Energy (kcal)620 kcal
Fat41.0 g
of which saturates21.0 g
Carbohydrate27 g
of which sugars6.0 g
Protein30 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kitchen Shears
Baking Tray
Garlic Press
Grater
Sieve
Frying Pan
Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Preheat your oven to 200°C. Using some scissors, cut each taco into eight triangles. b) Place the chips on a baking tray in a single layer and drizzle over some oil. Season with salt and pepper (use a second tray if needed). c) Peel and grate the garlic (or use a garlic press). d) Grate the cheeses and thinly slice the green chilli. e) Drain and rinse the kidney beans in a sieve. f) Bake the taco triangles on the top shelf of your oven until golden, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn. e) Remove from your oven and set aside

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. b) Add the chorizo and fry until it starts to brown, 3-4 mins. Transfer the chorizo to a bowl and pop your pan back on medium-high heat. c) Add the Central American style spice mix, tomato puree and half the garlic to the pan and stir-fry for 1 min, then pour in the water for the beans, add the chicken stock paste and kidney beans. d) Mash the beans in the pan with a masher, bring to the boil and simmer until thickened, 3-4 mins. e) Transfer the mixture to a serving bowl and wash out your pan.

3

a) Add the soured cream to your pan along with the remaining garlic and pop onto medium heat. b) Bring to the boil and then remove from the heat and add the cheeses. c) Stir vigorously to melt the cheese, season with salt and pepper. d) Transfer the queso sauce to a serving bowl and sprinkle over the chorizo and chilli. e) Serve the chips with the 2 dips and enjoy!