Crispy Nachos
with Chorizo Queso and Refried Bean Dip | Perfect for Sharing
Take chips and dips to the next level! Smoky refried beans and super cheesy chorizo queso make two delicious dips - perfect for scooping up with our easy baked nachos.
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.
Ingredients
30
Monterey Jack Cheese
1
Red Kidney Beans
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
½
Green Chilli
1
Central American Style Spice Mix
90
Diced Chorizo
30
Red Leicester
(Contains Milk)
30
Tomato Puree
2
Garlic Clove
150
Soured Cream
(Contains Milk)
10
Chicken Stock Paste
Not included in your delivery
75
Water for the Beans
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.
b) Peel and grate the garlic (or use a garlic press). Grate the cheeses and thinly slice the green chilli.
c) Drain and rinse the kidney beans in a sieve.
d) Bake the tortilla triangles on the top shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they don't burn. Remove from your oven and set aside.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, 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 (see ingredients for amount), chicken stock paste and kidney beans.
d) Roughly mash the beans in the pan with a potato masher, then bring to the boil and simmer until thickened, 3-4 mins. Transfer the refried bean dip to a serving bowl and wash out your pan.
a) Add the soured cream to your pan along with the remaining garlic and pop onto medium heat.
b) Bring to the boil, then remove from the heat and add the cheeses. Stir vigorously to melt and combine them, then season with salt and pepper.
c) Transfer the queso sauce to a serving bowl and sprinkle over the chorizo and chilli.
d) Serve your chorizo queso and refried bean dips with the crispy nachos for scooping up. Enjoy!
