Nacho Style Loaded Fries and Tomato Salsa
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Nacho Style Loaded Fries and Tomato Salsa

Nacho Style Loaded Fries and Tomato Salsa

with 'Queso' Cheese Sauce and Chipotle Black Beans

Load up on flavour with our Nacho Style Loaded Fries and Tomato Salsa for a delicious veggie dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:
Veggie
•New
Allergens:
Milk
•Sulphites

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 time30 minutes
DifficultyMedium

Ingredients

serving amount

700 grams

Potatoes

30 grams

Red Leicester

(Contains Milk)

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Black Beans

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

125 grams

Baby Plum Tomatoes

20 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Chipotle Paste

30 grams

Tomato Puree

Not included in your delivery

½ tbsp

Olive Oil for the Salsa

20 grams

Butter

1.5 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

75 milliliter(s)

Water for the Beans

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Nutritional information

Energy (kJ)3526 kJ
Energy (kcal)843 kcal
Fat38.2 g
of which saturates21.7 g
Carbohydrate98.5 g
of which sugars12.6 g
Protein28.3 g
Salt3.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Grater
•Small Bowl
•Lid
•Pan
•Potato Masher

Instructions

Fry Time
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries 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.

Time to Salsa
2

Meanwhile, grate both cheeses. Drain and rinse the black beans in a sieve. Quarter the baby plum tomatoes.

In a small bowl, combine the cider vinegar, olive oil for the salsa (see pantry for amount) and a good pinch of sugar. Season with salt and pepper, then stir in the tomatoes. Set aside to macerate.

Start the Queso Sauce
3

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!

Stir in half the vegetable stock paste and the water for the sauce (see pantry for amount) a little at a time. 

Add the Cheese
4

Bring to the boil, then stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and add all the cheese. Keep stirring 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.

Simmer the Beans
5

Next, add the beans to a medium frying pan on medium-high heat.

Roughly mash half of them using a potato masher. Stir in the sugar and water for the beans (see pantry for both amounts), chipotle paste (add less if you'd prefer things milder), tomato puree and the remaining 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.

Serve
6

Just before the fries are ready, reheat the queso sauce or bean mixture if needed. Add a splash of water if they've thickened.

Share the fries between your plates.

Top with the beans and drizzle over the queso sauce. Spoon over the salsa to finish - fries loaded!

Enjoy!