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Cheesy Chorizo Loaded Wedges

Cheesy Chorizo Loaded Wedges

Mixed Beans & Coriander | Serves 2

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Tags:Spicy
Allergens: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 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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

60 grams

Chorizo

1 sachet

Chipotle Paste

10 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1927 kJ
Energy (kcal)461 kcal
Fat17.0 g
of which saturates7.0 g
Carbohydrate50 g
of which sugars2.0 g
Protein25 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Garlic Press
Colander
Bowl
Frying Pan
Measuring Cups
Grater
Oven dish
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 200°C. b) Chop the potatoes into 2cm wide wedges (no need to peel). c) Pop the wedges on a low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. d) Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary - you want the potatoes nicely spread out.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Drain and rinse the mixed beans in a colander. Pop half the beans into a bowl and mash until broken up. c) 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. d) Stir in the garlic and chipotle paste (use less if you don't like heat) and cook for 1 minute. e) Add the beans (both whole and mashed), water (see ingredients for amount), chicken stock paste and a pinch of sugar.

3

a) Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins. b) Meanwhile, grate the cheese and roughly chop the coriander (stalks and all). c) When the wedges are cooked, remove from the oven and turn your oven to grill setting. d) Pop the wedges in a medium-sized ovenproof dish and spoon on the beans. e) Sprinkle over the cheese and grill until the cheese is golden, 2-3 mins. f) Sprinkle on the coriander, serve and enjoy!