Cheesy Chorizo Loaded Wedges
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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 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 time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Garlic Clove

1

Mixed Beans

60

Diced Chorizo

20

Chipotle Paste

10

Chicken Stock Paste

30

Mature Cheddar Cheese

(Contains Milk)

1

Coriander

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)476 kcal
Energy (kJ)1992 kJ
Fat18.6 g
of which saturates7.8 g
Carbohydrate50.8 g
of which sugars3.9 g
Protein25.5 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Garlic Press
Grill Pan
Colander
Measuring Cups
Oven dish
Grater

Instructions

Roast the Wedges
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.

Bean Time
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.

Finish and Serve
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!

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