Chipotle and Chorizo Chilli Loaded Wedges
with Cheese and Soured Cream
This Chipotle and Chorizo Chilli Loaded Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1 carton(s)
Mixed Beans
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Chipotle Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
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, 25-35 mins. Turn halfway through.
Meanwhile, grate the cheese.
Heat a large saucepan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once the chorizo is browned, stir in the mixed beans along with their liquid, chopped tomatoes, 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 chorizo 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 chipotle chilli.
Drizzle over the soured cream and sprinkle over the cheese to finish.
Enjoy!
