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.
700 grams
Potatoes
1 carton(s)
Black Beans
20 grams
Chipotle Paste
30 grams
Tomato Puree
20 grams
Vegetable Stock Paste
30 grams
Red Leicester
(Contains Milk)
40 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
75 milliliter(s)
Water for the Beans
1 tsp
Sugar
½ tbsp
Olive Oil for the Salsa
20 grams
Butter
1.5 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, grate all the cheese. Drain and rinse the black beans in a sieve. Quarter the baby plum tomatoes.
In a small bowl, combine the cider vinegar, oil for the salsa (see pantry for amount) and a good pinch of sugar. Season with salt and pepper and stir in the tomatoes.
Melt the butter (see pantry for amount) in a small saucepan on medium-high heat.
Once melted, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Add in half the vegetable stock paste. Next, stir the water for the sauce (see pantry for amount) aittle at a time.
Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and add both cheeses, stir until melted, then remove from the heat.
Taste and season with salt and pepper if needed. Cover with a lid to keep warm and set aside.
Next, add the beans to a medium frying pan on medium-high heat.
Roughly mash half of them using a potato masher or the back of a fork. Stir in the sugar and water for the sauce (see pantry for both amounts), chipotle paste, tomato puree and half the vegetable stock paste. Bring to the boil then reduce the heat and simmer until thickened, 2-3 mins.
Taste and season with salt and pepper if needed. Remove from the heat and cover with a lid to keep warm.
Just before the chips are ready, reheat the queso or beans if needed. Add a splash of water if they've thickened.
Share the chips between your plates.
Load on the beans. Drizzle over the queso sauce. Sprinkle over the salsa to finish.
Enjoy!