Nacho Style Loaded Chorizo Fries and Tomato Salsa
with 'Queso' Cheese Sauce and Chipotle Black Beans
Load up on flavour with our Nacho Style Chorizo Loaded Fries and Tomato Salsa 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.
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
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
90 grams
Diced Chorizo
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
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 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.
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.
Melt the butter (see pantry for amount) in a small saucepan on medium-high heat.
Once melted, add the chorizo and fry until it starts to brown, 3-4 mins.
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.
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.
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.
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!
