Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges
with Salad and Soured Cream
Load up on flavour with our Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges for a delicious dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.
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 sachet(s)
Central American Style Spice Mix
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Cannellini Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, 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, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the cheese.
Drain and rinse the cannellini beans in a sieve.
Pop a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the chorizo and fry until slightly browned, 3-4 mins.
Stir in the cannellini beans, passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder) and the sugar for the sauce (see pantry for amount).
Bring the chipotle chilli to the boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.
Once the chilli has thickened, stir in the butter (see pantry for amount) until melted.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Share the potato wedges between your serving bowls.
Top with the chorizo and bean chipotle chilli.
Drizzle over the soured cream and sprinkle over the cheese to finish - wedges loaded!
Serve the rocket leaves with a drizzle of balsamic glaze on the side.
Enjoy!
