Crispy Nachos

Name: Crispy Nachos with Chorizo Queso and Refried Bean Dip | Perfect for Sharing
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 30 Monterey Jack Cheese; 1 Red Kidney Beans; 6 Plain Taco Tortillas; ½ Green Chilli; 1 Central American Style Spice Mix; 90 Diced Chorizo; 30 Red Leicester; 30 Tomato Puree; 2 Garlic Clove**; 150 Soured Cream; 10 Chicken Stock Paste; 75 Water for the Beans

with Chorizo Queso and Refried Bean Dip | Perfect for Sharing

Mimi MorleyPublished on May 23, 2022

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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:

Cereals containing 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

Monterey Jack Cheese

Red Kidney Beans

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Green Chilli

Central American Style Spice Mix

Diced Chorizo

Red Leicester

(Contains: Milk)

Tomato Puree

Garlic Clove**

150

Soured Cream

(Contains: Milk)

Chicken Stock Paste

Not included in your delivery

Water for the Beans

Nutritional information

Energy (kcal)883 kcal

Energy (kJ)3694 kJ

Fat48 g

of which saturates22.5 g

Carbohydrate68.2 g

of which sugars9 g

Protein39.6 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Grater

•Bowl

•Grill Pan

•Potato Masher

Cooking Instructions and Tips

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!