Cheesy Chipotle Chilli Loaded Fries and Mozzarella
with Soured Cream
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.
Ingredients
700 grams
Potatoes
1 ball(s)
Mozzarella
(Contains Milk)
1 carton(s)
Black Beans
1 unit(s)
Garlic Clove
10 grams
Vegetable Stock Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
20 grams
Chipotle Paste
Not included in your delivery
100 milliliter(s)
Water
½ tsp
Sugar
Nutritional information
Utensils
Instructions
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, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Add the garlic and chipotle and fry for 1 min.
Stir through the chopped tomatoes, vegetable stock paste, black beans, water and sugar for the sauce (see pantry for both amounts) and simmer until thickened, 4-5 mins.
Taste, and season with salt and pepper.
Once the chips have finished in the oven, remove them to the side then turn your oven setting to grill and set at your highest temperature.
Meanwhile, drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible.
Then tear it into pieces.
Spoon your veggie chilli over the fries on the baking tray. Top with the torn mozzarella.
Grill on the top shelf of the oven until golden and bubbling, 4-5 mins.
Share your veggie chilli fries between your serving plates.
Finish with a dollop of soured cream.
Enjoy!
