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Crispy Nachos
Crispy Nachos

Crispy Nachos

with Chorizo Queso and Refried Bean Dip | Perfect for Sharing

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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.

Tags:
Spicy
Allergens:
Gluten
•Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

6

Plain Taco Tortillas

(Contains: Gluten)

2

Garlic Clove**

30

Monterey Jack Cheese

30

Red Leicester

(Contains: Milk)

½

Green Chilli

1

Red Kidney Beans

90

Diced Chorizo

1

Central American Style Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

150

Soured Cream

(Contains: Milk)

Not included in your delivery

75

Water for the Beans

Nutritional information

Energy (kcal)873 kcal
Energy (kJ)3652 kJ
Fat45 g
of which saturates23.1 g
Carbohydrate71.6 g
of which sugars10 g
Protein39.7 g
Salt5.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Sieve
•Garlic Press
•Grater
•Kitchen Shears
•Knife
•Bowl
•Grill Pan
•Potato Masher

Instructions

Get Prepped
1

a) Preheat your oven to 200°C. Using scissors, cut each tortilla into 8 triangles. Place on a baking tray in a single layer and drizzle over some oil. Season with salt and pepper (use a second tray if needed).
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 golden, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn. Remove from your oven and set aside.

Bean Time
2

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). Add the chicken stock paste and kidney beans.
d) Mash the beans in the pan with a potato masher, 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.

Queso Time
3

a) Add the soured cream to your pan along with the remaining garlic and pop onto medium heat.
c) 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 dip with the crispy nachos for scooping up. Enjoy!

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